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Ina Herb Whole Turkey Breast
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Ina Garten's Herb-Roasted Turkey Breast

Ina Garten's bone-in turkey breast recipe written in my own words.
Course Main Course
Cuisine American
Keyword Ina Garten, turkey, turkey breast
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 6 people
Author Ina Garten

Ingredients

  • 1 whole bone-in turkey breast about 6-7 pounds
  • 1 tbsp garlic minced
  • 2 tsp dry mustard
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh thyme chopped
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp good olive oil
  • 2 tbsp freshly squeezed lemon juice

Instructions

  • Preheat the oven to 325 degrees.
  • Place your fully defrosted turkey breast skin side up in a roasting pan.
  • In a bowl combine all the herbs, dry mustard, salt, pepper, garlic, lemon juice and olive oil.
  • Mix together well to form a paste
  • Gently lift up the skin of the turkey trying not to tear it and rub about half of the paste onto the meat directly
  • Take the remainder of the paste and rub it on the outside of the skin.
  • Insert the probe of a thermometer inside the deepest part of the breast without hitting any bone.
  • Set the thermometer to go off at 165 degrees. It should take somewhere between 1 ½ and 2 hours.
  • Keep an eye on the skin. If it starts to brown too quickly before the turkey is done then loosely cover it with aluminium foil.
  • Give the turkey breast about 15 minutes to rest outside the oven before attempting to carve.

Notes

If you don't own a probe thermometer than can stay in the turkey throughout cooking use a meat or instant read thermometer to check on the temperature after about 1 ½ hours of cooking. 
For even better flavor, rub the turkey breast with the seasonings a day before you cook the turkey. Cover it and leave it in the bottom of your fridge inside a pan to collect any juices. . Make sure nothing touches the raw turkey.