Description
A flavorful roasted turkey breast infused with fresh citrus and herbs, perfect for a savory dinner centerpiece. The turkey is seasoned with a lemon-herb butter mixture, baked with white wine and lemon juice, resulting in juicy, tender meat with a crispy skin.
Ingredients
Scale
Turkey Breast
- 1 boneless turkey breast (4-5 pounds), skin on
Herb Butter Mixture
- 3 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 1 teaspoon thyme, finely chopped
- 1 teaspoon sage, finely chopped
- 1 teaspoon parsley, finely chopped
- 3 cloves garlic, minced
Other
- ¾ cup dry white wine
- 2 tablespoons lemon juice
- Kosher salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it is hot and ready for roasting the turkey breast.
- Prepare Herb Butter: In a medium bowl, combine the melted butter, lemon zest, chopped thyme, sage, parsley, and minced garlic. Mix well to create a fragrant herb butter.
- Apply Herb Butter: Using your hands or a pastry brush, evenly spread the herb butter mixture over the entire outside surface of the turkey breast to coat it thoroughly.
- Add Liquids: Pour the dry white wine evenly over the turkey breast, followed by the lemon juice to add moisture and flavor during roasting.
- Season: Sprinkle kosher salt and freshly ground black pepper over the turkey breast to enhance its taste.
- Roast: Place the turkey breast in a roasting pan and bake in the preheated oven at 400°F for 40 minutes, or until a meat thermometer inserted into the center reads 155°F.
- Rest: Remove the turkey breast from the oven and let it rest uncovered for 15 minutes. During this time, the temperature will continue to rise to about 160°F, ensuring juicy and tender meat.
- Slice and Serve: After resting, slice the turkey breast and serve immediately to enjoy the flavorful, moist roast.
Notes
- Allow the turkey to cool slightly before storing leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- Use a meat thermometer to avoid overcooking. Remove the turkey at 155°F and let it rest for 15 minutes to reach the safe internal temperature of 160°F.
- Do not slice the turkey immediately after roasting to prevent juices from spilling out, which can make the meat dry.
- For best flavor, use fresh herbs and high-quality unsalted butter.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 120 mg
