Roasted Turkey Breast
SO much easier than making a whole turkey, but every bit as delicious and flavorful.
Servings: 5 people
Equipment
- Meat Thermometer
- 3 Quart Baking Dish
Ingredients
- 5 - 6 lb Turkey Breast thawed, bone-in, skin on
For the Base
- ½ onion sliced thickly ( ½” slices )
- 1 stalk of celery cut into 2” chunks
- 1 large carrot cut into 1” slices
- ½ cup dry white wine
For between the skin and meat
- ¼ cup Lemon Juice
- 1 Tablespoon Extra Virgin Olive Oil
For the Rub
- ½ teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves minced
- 2 fresh sage leaves chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 Tablespoon Extra Virgin Olive Oil
Instructions
- Preheat the oven to 325° F. Pat the turkey dry with paper towels, inside the cavity and outside.
- Place the onion, carrot, and celery pieces on the bottom of a 3 quart baking dish. Pour the white wine in the dish.
- Combine lemon juice and 1 Tablespoon of olive oil. Carefully lift the skin away from the meat and pour the lemon juice and oil over the meat, using your fingers to gently rub it in.
- Combine the thyme, rosemary, sage, garlic, salt, pepper, and 1 Tablespoon of oil in a small bowl, and rub that all over the skin of the breast.
- Bake 2 hours, or until internal temp is 170. This could take as long as 2.5 hours, if your turkey has particularly thick parts, which is why a thermometer is important!
- Remove the turkey breast from the oven and let it rest, loosely tented with foil, for 15 minutes.