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Herbed Roast Turkey Breast

 Herbed Roast Turkey Breast
I made this turkey breast for my first formal dinner party as a newlywed. It was such a success that it's become a standby on all of my entertaining menus.
10-12 ServingsPrep: 10 min. Bake: 2 hours + standing


  • 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.
Nutritional Facts: 5 ounces cooked turkey equals 285 calories,

2 of 2

Herbed Roast Turkey Breast (continued)

Nutritional Facts: 11 g fat (3 g saturated fat), 102 mg cholesterol, 241 mg sodium, 2 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchange: 5 medium-fat meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.