Roasted Whole Turkey Breast with Herbs

I just love making a roasted whole turkey breast with herbs at any time of the year.  Your house will smell like Thanksgiving…even if it’s Spring, Summer or Winter!  The Loon and I love carving this up and having amazing sandwiches all week. And let me tell you, when you’re ready to make the classic Monte Cristo sandwich…there is no substitute.  The Loon loves his Monte Cristo’s…and soon, you’ll be hearing about that in his latest Loon Log.  Until then, make this on a Sunday night, and enjoy all week long!

Whole roasted turkey breast
An instant-read thermometer ensures the perfect whole roasted turkey breast
Whole roasted turkey
Whole roasted turkey is awesome
Roasted Whole Tureky Breast with Herbs
Prep time
Cook time
Total time
This roasted whole herb turkey breast with herbs is wonderful. Perfect for weekday dinners, sandwiches, and the best-ever Monte Cristo sandwich you'll ever have.
Recipe type: American
Cuisine: Entree
Serves: 6
  • 1 whole bone-in turkey breast, ranging from 3 to 6 lbs
  • 3 garlic cloves, minced
  • 1 tablespoon dry mustard
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1½ teaspoons of Kosher salt
  • 1 teaspoon of fresh ground black pepper
  • 2 tablespoons of quality olive oil
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 cup of dry white wine
  • 1 cup of chicken stock
  1. Pre-heat the oven to 325 F.
  2. Place the turkey breast, skin side up, on a rack in a roasting pan.
  3. In a small bowl, combine the garlic, mustard, fresh herbs, salt, pepper, olive oil, and lemon juice to make a paste.
  4. Loosen the skin from the meat with your fingers and then smear half of the paste directly on the meat.
  5. Spread the remaining paste evenly on the skin.
  6. Pour the wine and chicken stock in the bottom of the roasting pan.
  7. Roast the turkey for about 1.5 hours to 2 hours (depending on weight), until the skin is a golden brown and an instant-read thermometer reads 165 F when inserted into the meatiest part of the breast.
  8. If the skin gets to brown, cover loosely with foil.
  9. When the turkey is done, cover with foil and allow it to rest for 15 minutes.
  10. Slice and serve with the pan juices pan over the tureky




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