- 1 bone-in turkey breast (5 to 6 pounds)
- 5 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 to 2 teaspoons pepper
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 medium onion, cut into wedges
- 1 celery rib, cut into 2-inch pieces
- 1/2 cup white wine or chicken broth
- Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey.
- Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish.
- Bake, uncovered, 2 to 2-1/2 hours or until a meat thermometer reads 170°, basting every 30 minutes with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving. Yield: 10-12 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Herbed Roast Turkey Breast
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"I used this recipe for my Thanksgiving turkey and it was very good. I followed the recipe as written and the turkey was perfect. Will definitely prepare again."
"I usually Brine turkey, however didn't have time and followed the recipe. OMG my family loved it! So moist and flavorful! As my husband and I were cleaning up, we couldn't stop our self's from eating more turkey, after we were stuffed! So good! The Gravy was divine! I WILL ALWAYS DO TURKEY THIS WAY!!!!"
"OMG! I have been following an Alton Brown recipe for at least the past 5 years. NO LONGER! THIS IS PERFECT! My Grandmother said it's the best turkey breast she's ever had."