Roasted Turkey Breast with Herbs

I decided to try a new recipe for roasting a bone-in turkey breast. Checking the internet, there were so many recipes…how to choice? 

The barefoot contessa is a favourite chef of mine, so that is the recipe I made. I did not change a thing. As it would have it I happened to have some of the fresh herbs in my fridge that I needed for this recipe. If I hadn’t I would have used the dry spices. I am sure it would not have been the same but I would not have wanted to run out to the grocery store to buy fresh herbs…since I was ready to roast the turkey…. I bet that this rub would be good on a rolled turkey roast as well, but the cooking time would be different. You can look up cooking times on-line to get an idea of how long your turkey breast or rolled roast will take to cook depending on the size.

I used a meat thermometer because I wanted the turkey breast to be moist & I have to reheat it…when it will most likely get dry….so I did not want to dry it out now!

The verdict came in….the turkey breast was so tasty! All of the herbs & spices blended together beautifully. It is of no surprise actually, since I am always pleased with the recipes I make from he barefoot contessa…


Here is the recipe from barefoot contessa…..Herb-Roasted Turkey Breast 2010


  1. I bone in turkey breast
  2. 2 tbsp olive oil
  3. 1 tbsp minced garlic…  approximatley 3 cloves of garlic
  4. 2 tsp lemon juice
  5. 2 tsp dry mustard
  6. 1 tbsp fresh rosemary leaves, chopped *** if using dry, use 1 tsp
  7. 1 tbsp fresh sage leaves, chopped *** if using dry, use 1 tsp
  8. 1 tsp chopped fresh thyme leaves *** I used dry & used 1/4 tsp…..My husband does not like thyme so much
  9. 1 1/2 tsp kosher salt
  10. 1/2 tsp black pepper
  11. 3/4 cup white wine


Preheat oven to 325f

  1. Put your turkey roast into a roasting pan, skin side up *** the barefoot contessa says to put the turkey breast on a rack in a roasting pan, but I did not do that….
  2. In a small bowl, mix the olive oil, garlic, lemon juice, dry mustard, rosemary, sage, thyme, salt & pepper together.
  3. Rub this mixture all over the turkey breast
  4. Pour the wine in the bottom of the roasting pan
  5. Baste the roast several times with the juices from the bottom of the pan while the roast is cooking…..
  6. Roast the turkey breast in the oven for about 1 1/2 – 1 3/4 hours until the skin is brown & the internal temperature is 165 degrees when you insert a meat thermometer in the thickest part of the meat
  7. When the roast is done, let it sit for 15 minutes before serving.







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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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