Ina Garten Turkey Breast Recipe

This Ina Garten Turkey Breast Recipe is a juicy and flavorful roasted turkey recipe, which uses bone-in turkey breast and fresh herbs. It’s a classic, foolproof recipe, ready in about 2 hours and 10 minutes.

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Ina Garten Turkey Breast Recipe Ingredients

• 1 whole bone-in, skin-on turkey breast (5 to 7 pounds)
• 1 tablespoon minced garlic (about 3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine (or chicken/turkey stock as substitute)

How To Make Ina Garten Turkey Breast Recipe

1. Preheat the oven: Set your oven to 325°F (163°C). Place a rack inside a roasting pan and let it preheat with the oven.
2. Mix the seasoning paste: In a small bowl, mix together garlic, dry mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice to form a thick paste.
3. Season the turkey breast: Pat the turkey dry with paper towels. Carefully loosen the skin and rub some paste under it directly onto the meat. Rub the remaining paste all over the outside of the breast.
4. Set up the roasting pan: Place the seasoned turkey breast skin-side up on the rack in the roasting pan. Pour the white wine into the bottom of the pan.
5. Roast the turkey: Roast uncovered for 1¾ to 2 hours, or until a thermometer reads 165°F (74°C) in the thickest part. Baste with pan juices every 30 minutes.
6. Rest the turkey: Remove from the oven and tent with foil. Let rest 15–20 minutes before slicing.
7. Serve: Slice across the grain and serve with pan juices or gravy.

Recipe Tips

• Can I use boneless turkey breast?
  Yes, but reduce cooking time and monitor internal temperature closely.
• What can I use instead of wine?
  Chicken or turkey stock makes a great substitute if you prefer not to use wine.
• How to keep the turkey from drying out:
  Basting every 30 minutes and resting before slicing helps retain moisture.
• What herbs can I substitute?
  If needed, use dried herbs—just reduce each to about 1/3 of the fresh amount.
• Can I prep this ahead of time?
  Yes, season the turkey the night before and refrigerate. Let sit at room temp 30 minutes before roasting.

What To Serve With Turkey Breast

This herby roasted turkey goes well with classic sides:

• Mashed potatoes
• Stuffing or dressing
• Roasted Brussels sprouts
• Cranberry sauce
• Gravy

How To Store Turkey Breast

Refrigerate: Store sliced turkey in an airtight container for up to 4 days.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.

Turkey Breast Nutrition Facts

• Calories: 400
• Protein: 45g
• Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 140mg
• Sodium: 620mg
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I roast this in a convection oven?
Yes, reduce the temperature to 300°F and check for doneness a bit earlier.

Is it okay to skip the skin?
You can, but the skin helps protect the meat and adds flavor.

Do I have to baste?
Basting is optional, but it helps enhance flavor and moisture.

What size turkey breast should I buy for 6 people?
A 5-7 pound bone-in breast is perfect for 6 servings with some leftovers.

Can I make gravy from the pan juices?
Absolutely. Strain and reduce the juices, then thicken with flour or cornstarch.

Try More Recipes:

• Ina Garten Bangers And Mash Recipe
• Ina Garten Creamy Chicken Thighs With Lemon And Thyme Recipe
• Ina Garten Spatchcock Chicken Recipe