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.







Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s