Nov 9, 2018

Herb Roasted Turkey Breast

Today I'm wanting turkey.  It starts in November for me.  Guess that is perfect timing Turkey Day is coming.  Thanksgiving is a special time for all of us here for sure.  This recipe is one I did on the cooking blog and today I'm sharing here.  Are you ready for some turkey?

We of course have the whole roasted turkey but the breast is good for anytime.  I don't see much turkey in the markets year round.  Do you?  Seems that in recent years it is an item they stock for this month only.

I've cooked fresh free ranged heirloom breed turkeys, also fresh turkeys not free ranged in the market, but the family likes what they are used to and that would be a frozen turkey.  Over the years even that is not a sure bet they've stopped branding tom turkeys which are somewhat tougher.  You gamble every time you buy one now it seems.  

Do you have a favorite brand turkey?  Please share with us whether it be locally grown, shipped in or in your grocers' freezer bin.

Filling the cavity with ingredients for moist baking/roasting



1 turkey breast
1 yellow onion
2 ribs of celery cut to fit under breast
1 tsp. minced garlic
Fresh Rosemary about 4 sprigs
Juice of 1 lemon
1 tsp. lemon zest
2 tsps. salt
1 tsp. Paprika
1 tsp. black pepper
1/2 tsp. dried Sage
1/2 tsp. dried Thyme
1/2 tsp. dried mustard
1 TBS. Rosemary chopped
2 Tbs. extra virgin olive oil good quality true voo (I use OlioCarli made in Italy).
1 stick butter softened
1 cup dry white wine or a great Muscadine grape juice works well. 


Preheat oven to 325 degrees
Estimate the time to cook for the weight of your turkey

Today mine weighs 8 lbs.  It should be done in 3 1/4 hrs or a little before.  I will check in 3 hrs. with an instant read thermometer.  You will want the temperature to be 165 degrees. (remove at 160 degrees).

Thaw, rinse and pat dry your turkey breast.
Salt and pepper all of the surfaces.
Add into the breast cavity: The onion, 1 Tbs softened butter, and celery.  Place the celery 
into neck cavity as well.  Pull skin over and pin to breast with a strong toothpick to hold.

Place the following into a small bowl:  Remaining butter, garlic, chopped fresh rosemary, paprika,
salt, pepper, sage, thyme, dried mustard, olive oil, 1/2 tsp. lemon zest and the juice of 1 lemon.  Mix well.

Use half of the butter mixture to coat the turkey breast.
Place turkey breast (cavity side down) in a shallow baking pan/dish with rack.
Pour wine/juice in the bottom of the pan.

Bake for half of baking time.  Check and turn pan around in oven.
Baste with remaining butter mixture and bake the remaining time, or until reaching correct temp.

Remove from oven tent with foil and let rest for 30 minutes.  The temp will continue to rise as it rests.

Tender baked

Garnish with Rosemary

Slice and serve for the most delicious, moist turkey breast!  

Serves 8 -12

I can taste it now, as a matter of fact I'm going to search for a turkey breast soon, very soon.

I hope you enjoy!


  1. Your turkey breast looks lovely and I bet its delicious!

    We always buy two turkeys right after Christmas and shove them in our deep freezer. This way I have one stashed for Super Bowl Sunday and the other one for opening day of Football the following September. :-)

    My son and his wife are visiting us this week so we're celebrating Thanksgiving this Thursday and then AGAIN next week with our other son and his family. I'll be turkey'd out now until Christmas. LOL!!

    1. Thanks Kim. I like to buy them and freeze but this little freezer limits the number. Sounds wonderful your Thanksgiving celebrating this week and next! I know you'll have a busy but happy time for sure! Yep turkey for awhile for you ..Enjoy your holiday with family and friends!