The Barefoot Contessa's Herb-Roasted Turkey Breast Recipe


Nutrition

Cal/Serving: 656
Daily Value: 33%
Servings: 6

High-Protein, Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat31g48%
Saturated8g40%
Trans0g0%
Carbs2g1%
Fiber1g3%
Sugars0g0%
Protein83g166%
Cholesterol245mg82%
Sodium825mg34%
Calcium79mg8%
Magnesium100mg25%
Potassium1080mg31%
Iron5mg28%
Zinc6mg40%
Phosphorus711mg102%
Vitamin A118IU2%
Vitamin C2mg3%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg25%
Niacin (B3)20mg99%
Vitamin B62mg94%
Folic Acid (B9)31µg8%
Vitamin B122µg26%
Vitamin E1mg4%
Vitamin K26µg33%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

The Barefoot Contessa's Herb-Roasted Turkey Breast Recipe

Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist.

Adapted from "Barefoot Contessa How Easy is That?" by Ina Garten.

4.285715
Ratings28

INGREDIENTS

  • 1 whole bone-in turkey breast (6½-7 pounds)
  • 2 tablespoons good olive oil
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup dry white wine

DIRECTIONS

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½  to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

Recipe Details

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human