Herb Roasted Turkey Breast

I have had a couple of turkey breasts sitting in my freezer for quite some time with no real purpose.  I came across this recipe and thought it looked like a simple and delicious way to make use of one of them.  I always enjoy roasting meat or poultry because it requires very little prep but yields such fantastic results.  This did not disappoint, and made for great meal.  The herb crust gave the outside a nice flavorful crunch while the inside was still moist and juicy.  The vegetables were tasty as well, although next time I will add potatoes and leave out the celery.  I thought the celery seemed like an odd addition but decided to try it.  It was not so good, and really, you just can’t beat roasted potatoes.  

This dinner was not without obstacles.  In the past when I have roasted things such as whole chickens, turkey breasts, etc., I sometimes find that they require significantly more time to cook than the recipe indicates.  That was most definitely the case here, as I ended up having to cook the turkey for over an hour longer than the original recipe said.  Although this was annoying for me, I see it as a teaching point for the blog.  Cooking meat to the appropriate temperature is the only way to ensure that it is correctly done, not simply cooking it for a certain amount of time.  Though a recipe may give a general idea about how long it might take, it is not a guarantee.  I used a reference page in one of my cookbooks to find that a turkey breast should be cooked until the internal temperature reaches 170-175° F.  Once again I must urge you, if you do not yet own an instant read thermometer you should definitely invest in one.  Although this took longer than expected, this was a wonderful dinner and I will certainly be making it again!

Herb Roasted Turkey Breast with Vegetables
Ingredients:
5 cloves garlic minced
1 tbsp. Italian seasoning
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh basil, chopped
2 tsp. kosher salt
1/2 cup olive oil
2-3 lb. turkey breast
4-6 carrots, unpeeled and cut into 3/4-inch rounds
1 onion, cut into 8 wedges
6 red potatoes, quartered
3/4 cup dry white wine

Directions: 
Preheat the oven to 325° F.  Combine the garlic, herbs, salt, pepper and olive oil in a small bowl and whisk to combine.  Pat the herb mixture all over the entire surface of the turkey breast.  If your turkey breast still has the skin on (mine did not), rub some of the herb mixture underneath the skin as well.  Place the turkey breast in a roasting pan.  Toss the vegetables into the roasting pan surrounding the turkey breast.  Pour the wine over the vegetables, as well as a few splashes over the turkey breast itself.  

Bake uncovered for approximately 2 to 2 1/2 hours, until the internal temperature of the turkey breast reaches 170-175° F.  Transfer the turkey breast to a serving platter and surround with the roasted vegetables.  Let rest 10 minutes before slicing and serving.  

Source: adapted from Imperrfections

19 Responses

  1. The meat thermometer thing is SO true. I’m pretty paranoid about pork and chicken and it’s so helpful to have a definite way of knowing they’re really done. There’s nothing worse than taking a beautiful roast chicken out of the oven, cutting it up, and then realizing it needs a LOT more time because it’s still red inside.

  2. This looks delicious. Quite often, I find myself “hankering” for a taste of roast turkey in the summertime. It’s like we OD on it in between Novemer and December, then don’t touch it again for a year!

    I’m always looking for ways to use my herbs too. With all this rain we’ve gotten last week, things are getting a little out of hand out there…

  3. That looks moist & delicious! I love roasted turkey breast. I find I always have to cook meat a LOT longer too. I really wish I had an instant read thermometer. I’ve just got the old-fashioned kind.

  4. this sounds very very good. I like the idea of cooking turkey throughout the year in simple ways. Sad that it took so long to make…my kids would have been asking and asking what was going on if I was an hour off the time I promised them! lol

    I think I may save this!

  5. Wow that sounds delicious! I have a turkey breast in the freezer that needs to be cooked. Thanks for sharing!!!

  6. I saw your post on thenest.com boards and was wondering how this turned out for you! Glad you were able to try out my recipe and play around with it a bit. I agree the celery is a total failure in this dish and will replace with potatoes next time as well. In fact, I should add a note in my post that they were kept in the recipe simply for continuity with the photos 🙂

    If you ever want to try another turkey recipe, this was is simple and quite tasty: The Ugliest Tastiest Turkey

  7. this looks delicious!

    love the new design! looks great!

  8. That’s a beautiful picture! I love the fresh herbs, I bet this was delicious!

  9. Love the new look of your blog!

    I’ve roasted a turkey but not a chicken before thinking I couldn’t do it! I’m going to give this a try but use chicken.
    ~ingrid

  10. I love the new blog design! 🙂 Very attractive and user friendly. And of course I am glad to see the content continues to be as DELICIOUS looking as ever! This sounds great. Hope all is well.

  11. Did you include the extra hour of cooking time in the recipe or was the 2 to 2 1/2 hrs the original cooking time?

    • Hi Rachel,
      I altered my version of the recipe to include my changes, including the cooking time. For future reference, any time I make changes from a recipe that is already online, I link to that recipe so that you can see the original for comparison. Hope that helps!
      🙂 Annie

  12. Great – thanks so much! I am looking forward to trying out your recipes. You take great pics, and I love seeing what the finished product should look like. My only dilemma now is deciding what to try first 🙂

  13. I just made this tonight, and it was delicious! I actually altered it to work in the crockpot, but it was absolutely delicious 🙂 Thanks for posting!

  14. Just made this today using a large breast half. I used chicken broth instead of white wine, and it came out moist and flavorful. My daughter loved the potatoes, that was a great substitution.

  15. i know NOTHING about turkey… how big of a breast do you suggest i use for 12 ppl?

    How many did this serve?

  16. how many pounds was your breast?

  17. i am a fool! i just saw it!

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