Description
A flavorful roasted citrus and herb turkey breast featuring a blend of fresh herbs, lemon zest, and garlic, baked to juicy perfection and served with a delicate wine and lemon sauce.
Ingredients
Scale
Turkey
- 1 boneless turkey breast (4-5 pounds), skin on
Herb Butter Mixture
- 3 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 1 teaspoon thyme, finely chopped
- 1 teaspoon sage, finely chopped
- 1 teaspoon parsley, finely chopped
- 3 cloves garlic, minced
Additional Ingredients
- 3/4 cup dry white wine
- 2 tablespoons lemon juice
- Kosher salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the turkey breast.
- Prepare Herb Butter: In a medium bowl, combine the melted butter, lemon zest, chopped thyme, sage, parsley, and minced garlic. Mix thoroughly.
- Apply Herb Butter: Using your hands or a pastry brush, evenly spread the herb butter mixture over the entire outside of the turkey breast, ensuring full coverage.
- Add Liquids: Pour the dry white wine evenly over the turkey breast, followed by the lemon juice, distributing both liquids uniformly.
- Season: Season the turkey breast generously with kosher salt and pepper according to taste.
- Roast: Place the turkey breast in the preheated oven and bake for 40 minutes, or until an internal meat thermometer inserted into the center reads 155°F.
- Rest: Remove the turkey from the oven and let it rest for 15 minutes. This resting period allows the internal temperature to rise to 160°F and the juices to redistribute.
- Slice and Serve: After resting, slice the turkey breast and serve immediately for best flavor and juiciness.
Notes
- Use a reliable meat thermometer to ensure the turkey breast is cooked properly without overcooking, which could cause dryness.
- Allow the turkey to rest for the full 15 minutes before slicing to maintain juiciness and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- If you prefer, fresh herbs can be substituted with dried herbs, using approximately one-third of the listed fresh herb amounts.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 95 mg
