Description
Make a juicy, flavorful Roast Turkey Breast with Herbs using this easy brined and oven-roasted recipe. Perfect for holidays, weeknight dinners, or small gatherings.
Ingredients
Scale
For the Brine
- 8 cups apple cider, chilled
- ¾ cup salt
- ¼ cup ground allspice
- 4 bay leaves
- 8 cups water
- 1 (6 lb) whole turkey breast
For Roasting the Turkey Breast
- 3 cloves garlic, minced
- 1 tablespoon dry mustard
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (usually from 1 lemon)
- 2 cups turkey or chicken stock (plus more for basting)
- 1 cup white wine
Instructions
- Prepare the Brine:
In a large pot, combine apple cider, salt, allspice, bay leaves, and water. Bring to a simmer over medium heat, stirring until salt dissolves. Remove from heat and let cool completely. - Brine the Turkey:
Submerge the turkey breast in the cooled brine, cover, and refrigerate for 8–12 hours. If needed, use a heavy plate to keep it submerged. - Preheat and Prep:
Preheat your oven to 375°F (190°C). Remove the turkey from the brine, rinse briefly, and pat completely dry with paper towels. - Make the Herb Mixture:
In a small bowl, mix garlic, dry mustard, sage, rosemary, thyme, salt, pepper, olive oil, and lemon juice. Stir until it forms a paste. - Season the Turkey:
Rub the herb mixture evenly under and over the turkey skin, ensuring full coverage for maximum flavor. - Roasting Setup:
Place the turkey breast on a rack in a roasting pan. Pour the stock and white wine into the pan to create a moist cooking environment. - Roast the Turkey:
Roast uncovered for about 1¾ to 2¼ hours, or until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). Baste occasionally with pan juices for extra moisture and color. - Rest Before Carving:
Remove the turkey from the oven and tent it loosely with foil. Let rest for at least 15 minutes before slicing to retain juices. - Serve:
Carve into slices and serve warm with your favorite side dishes — mashed potatoes, roasted carrots, or a simple pan gravy made from the drippings.
Notes
Brine overnight for the juiciest results — 8–12 hours is ideal.
Let the turkey rest at least 15 minutes before slicing to keep it moist.
Rub herbs under the skin for deeper flavor and crispier texture.
Add stock or wine to the pan while roasting to create flavorful drippings.