Summer Herb-Roasted Organic Turkey Breast

Summer Herb Roasted Organic Turkey Breast

One really simple recipe that is both tasty and versatile is summer herb-roasted organic turkey breast. You can pair the turkey breast with all kinds of different sides, and even enjoy it cold the next day and turn it into a turkey salad with a little mayonnaise and added ingredients for flavor and interest, slice it up thin and make sandwiches, or chop it up in a cold pasta salad. Turkey breast is high in protein and low in fat, making it a wise choice if you’re also trying to watch what you eat.

So, if you’ve been searching for the perfect herb-roasted turkey breast recipe that either acts as a starter for a different dish or is bold enough to stand on its own, then consider that recipe found.

Ingredients:

– 1 whole bone-in turkey breast (6 1/2 to 7lbs)

– 2 tsp dry mustard

– 1 tbsp minced garlic (about three cloves of garlic)

– 1 tbsp fresh rosemary chopped up

– 2 tsp kosher salt

– 1 tsp fresh thyme chopped up

– 1 tbsp fresh sage chopped up

– 1 tsp ground black pepper (freshly ground offers more flavor)

– 2 tbsp freshly squeezed lemon juice

– 2 tbsp olive oil

– 1 cup dry white wine

As you can see, there are plenty of fresh herbs used in the recipe so as to impart the most fragrant smell and flavor in the turkey breast. If you don’t have fresh herbs on hand, you can use dried, just be sure to use less. In general, you want to use about one-third of the dried herbs as fresh since the dried version is a more concentrated flavor.

Preparation method:

Preheat your oven to 325 degrees F. Put the turkey on a rack in a roasting pan with the skin facing up.

In a bowl, you’ll want to combine all your herbs, the lemon juice, olive oil, salt, and pepper, and mix it together in order to form a paste. Next, you will want to lightly loosen the skin on the turkey breast and pull it away slightly. You can then smear half the paste onto the meat. The remaining half of the paste can be smeared on top of the skin. Once finished, you can pour the wine into the bottom of the roasting pan.

Place the roasting pan in the oven and roast for 1 3/4 to two hours. You want to cook it until the skin is a golden brown color, and the internal temperature of the meat is 165 degrees F. If you find the skin is starting to get too brown, just loosely cover it with some aluminum foil.

Once the turkey is done, you can remove it from the oven and then cover it with foil. You will want to let it rest for about 15 minutes before you slice it and serve it. Don’t forget to make use of the pan juices when serving.