Description
A flavorful roasted citrus and herb turkey breast recipe featuring a juicy, tender turkey enhanced with a mixture of melted butter, fresh herbs, lemon zest, and garlic. Perfect for a delicious and elegant main course.
Ingredients
Scale
Turkey and Herb Butter Mixture
- 1 boneless turkey breast (4-5 pounds), skin on
- 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, to taste
- Freshly ground black 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 melted butter, lemon zest, finely chopped thyme, sage, parsley, and minced garlic, mixing thoroughly to create the herb butter mixture.
- Apply Herb Butter: Using your hands or a pastry brush, evenly spread the herb butter mixture all over the outside of the turkey breast, ensuring full coverage under the skin when possible.
- Add Liquids: Pour the dry white wine evenly over the turkey breast, followed by the lemon juice to enhance flavor and moisture.
- Season: Generously season the turkey breast with kosher salt and freshly ground black pepper according to taste.
- Roast Turkey: Place the turkey breast in the preheated oven and roast at 400°F for 40 minutes, or until the internal temperature of the thickest part reaches 155°F using a meat thermometer.
- Rest Turkey: Remove the turkey breast from the oven and allow it to rest for 15 minutes at room temperature, during which the internal temperature will rise to 160°F, ensuring juicy and tender meat.
- Slice and Serve: After resting, slice the turkey breast and serve immediately to enjoy its full flavor and juiciness.
Notes
- Storage: Allow the turkey to cool to room temperature before storing leftovers in an airtight container in the refrigerator for up to four days.
- Cooking tip: Use a meat thermometer to avoid overcooking; remove the turkey at 155°F and let it rest to reach the ideal 160°F internal temperature.
- Do not slice the turkey immediately after roasting; resting allows juices to redistribute for moist meat.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 120 mg
