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Rosemary Turkey Breast Recipe

Rosemary Turkey Breast Recipe

In Wills Point, Texas, Dorothy Pritchett seasons turkey with a mixture of garlic and rosemary for a tasty and tender bird. The attractive main course is a perfect accompaniment to your holiday meal.
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing YIELD:15 servings


  • 2 tablespoons olive oil
  • 8 to 10 garlic cloves, peeled
  • 3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon coarsely ground pepper
  • 1 bone-in turkey breast (5 pounds)


  • 1. In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
  • 2. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
  • 3. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. Let stand for 15 minutes before slicing. Discard toothpicks. Yield: 15 servings.

Nutritional Facts

4 ounces cooked turkey (calculated without skin) equals 148 calories, 3 g fat (trace saturated fat), 78 mg cholesterol, 207 mg sodium, 1 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer