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Roasted Bone-In Turkey Breast

Whole Roasted Bone-In Turkey Breast

If you're serving a smaller crowd or just prefer the white meat of a turkey, this recipe is a good bet. Dry brining the turkey in advance and smothering it in a garlicky herb mixture will give it a tasty pop of flavor. 

Course Dinner
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
resting time 30 minutes
Total Time 2 hours
Servings 1 whole, bone-in turkey breast
Author Katie Morford

Ingredients

  • One 4-6 pound bone-in turkey breast
  • 4 teaspoons kosher salt divided
  • 2 large finely chopped garlic cloves
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • Zest and juice of ½ lemon
  • 1 1/2 tablespoons extra-virgin olive oil
  • ¾ cup white wine or chicken broth

Instructions

  1. Put the turkey breast side up on a roasting rack set in a roasting pan. Pat the turkey dry with paper towels. Loosen the skin over the breast with your hands and rub 1 tsp. kosher salt between the flesh and skin of the turkey. Sprinkle 2 tsp. salt over the entire outside surface of the turkey. Lightly cover with parchment paper and store in the fridge for 24 to 48 hours.

  2. Remove turkey from the fridge 30 minutes before roasting. Preheat oven to 325 degrees F.

  3. In a small bowl, stir together the remaining teaspoon kosher salt, garlic, parsley, thyme, rosemary, pepper, lemon zest and juice, and olive oil. Rub half the mixture beneath the skin of the turkey and the remainder on the surface of the skin.

  4. Pour the wine or broth in the roasting pan and roast the turkey until golden, basting it a few times while it cooks. It’s done when an instant read thermometer registers 150 degrees (see note). Be sure to check it in a few places. Cooking time will vary depending on the size of the breast, but figure roughly 1 ½ to 2 ½ hours.

  5. Remove turkey from the oven, cover lightly with foil, and let rest for 20 to 30 minutes. The internal temperature will continue to rise as it rests.

  6. To carve the turkey, cut each breast half off the center bone. Lay on a cutting board and slice across the grain. Serve with pan juices.

Recipe Notes

I've found 150 degrees F to be a good temperature for turkey breast. However, it's worth noting that the USDA recommends cooking turkey to a temperature of 165 degrees F.