Herb-Roasted Turkey Breast
Herb-roasted turkey breast rubbed with rosemary, sage, thyme, and marjoram under the skin, with onion and garlic tucked into the neck cavity. A simple low-fat holiday main with crisp golden skin.
YIELD
4 servingsPREP
20 minCOOK
13READY
13Herb-roasted turkey breast with a four-herb rub (rosemary, sage, thyme, marjoram) tucked directly under the skin so the flavor lands on the meat instead of running off into the pan. Onion and garlic go inside the neck cavity to perfume the breast from the inside out.
Loosening the skin is the only fussy part. Slide your fingers between skin and meat at the neck end, breaking the membrane gently so the skin stays attached at the front. Rub the herb mix straight onto the muscle, then pull the skin back and tuck the edges under. As the bird roasts, the herbs steam against the meat while the skin crisps up over top.
Pull at 165°F (74°C) internal in the thickest part of the breast, well away from bone, and let it rest at least 15 minutes before slicing. Cutting too early bleeds out all the juice you just spent the afternoon protecting.
Pro Tips
- Crush the dried herbs between your palms before rubbing them on. Whole leaf pieces want to slide off; crushed bits stick to the meat.
- A meat thermometer earns its keep here. Visual doneness on a turkey breast lies, especially with skin on.
- Save the pan drippings. Whisk them with a splash of stock and a knob of butter for a fast pan gravy.
Variations
- Swap the dried herbs for fresh, doubling the quantity. Fresh rosemary and sage stand up well to roasting.
- Add lemon zest and cracked black pepper to the rub for a brighter finish.
- Slip pats of butter under the skin alongside the herbs for a richer, self-basting bird.
Ingredients
Directions
Heat oven to 325℉ (160℃).
In small bowl, combine rosemary, sage, thyme and marjoram.
Pull skin away from turkey breast, leaving attached at neck.
If necessary, use sharp knife to loosen connecting membrane.
Rub herb mixture evenly over turkey breast.
Replace skin over breast, tucking under bottom of breast.
Place breast, skin side up, on rack in roasting pan.
Place onion and garlic inside neck opening.
Insert meat thermometer into thickest part of breast muscle so that tip does not touch bone.
Bake uncovered at 325℉ (160℃) for 13 to 21 hours or until internal temperature reaches 165 to 170 F and juices run clear.
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