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Rosemary Turkey Breast

 Rosemary Turkey Breast
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.
15 ServingsPrep: 10 min. Bake: 1-1/2 hours + standing


  • 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)


  • In a food processor, combine the oil, garlic, rosemary, salt, paprika
  • and pepper; cover and process until garlic is coarsely chopped.
  • 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.
  • 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,

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Rosemary Turkey Breast (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer