Do I need to rinse the turkey breast?

The FDA does not recommend rinsing the raw poultry : Do not rinse raw meat and poultry before cooking. "Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops ."

What if my turkey breast is larger/smaller than 6 pounds?

Roasting time is just a guide. Roast until the meat reads 165 in the thickest parts. Go by temperature, not time. A smaller or boneless turkey breast may cook faster while a larger one might need to extend the roasting time.

How do I stop the skin from over-browning?

Loosely tent the turkey with foil if the skin starts to get too brown.

Why do you pour wine in the roasting pan?

The wine adds moisture to the oven while the turkey roasts and imparts a subtle flavor to the meat. You can use water or chicken broth as a substitute in a pinch.

Can I use dried herbs?

While I recommend using fresh when possible you can use dry herbs by reducing it to 1 teaspoon per dry herb rather than 1 tablespoon of fresh.

Do I have to rest the turkey before slicing? Why can't I eat it right away?

Resting after removing it from the oven is an essential step. This time allows the meat to reabsorb the juices and makes for moist, tender meat. Don't skip this step!

How do I prevent dry turkey meat?

Adding the wine in the roasting pan helps keep the meat moist, as does letting it rest afterward. It is also important to cook to 165 degrees and then stop roasting. If the meat cooks much higher than 165 it will begin to dry out.

Classic Roasted Turkey Breast Recipe

Description

Classic Roasted Turkey Breast is a wonderful alternative to roasting an entire turkey for small gatherings. With no fancy ingredients and just a few minutes prep, you can have juicy, moist, and perfectly seasoned turkey perfect for Thanksgiving or special occasions!

Ingredients

Scale

6 lb. bone in turkey breast
2 tablespoons olive oil
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
2 teaspoon Kosher salt
1 cup dry white wine (we used chardonnay)
1 teaspoon each salt & pepper

Instructions

Preheat oven to 325 degrees Fahrenheit. Move oven rack to the lower third of the oven to make room for the roast.
Place a rack in a large roasting pan.
Pat turkey breast dry and place on the rack skin side up.
Ina bowl, combine olive oil, herbs and spices. Mix to form a paste.
Rub the herb paste over the surface of the turkey breast. You can also put it under the skin if you wish.
Pour wine into the bottom of the roasting pan.
Roast turkey for about 2 hours or until a meat thermometer reads 165 degrees Fahrenheit when inserted into the thickest parts of the breast. (Test in several spots.)
Remove turkey from oven and tent with foil. Allow to rest at least 15 minutes before slicing
Make gravy with the drippings if desired.

Notes

if turkey skin is over-browning cover loosely with foil
add more wine to the roasting pan if needed as it evaporates

Adapted from The Barefoot Contessa

Prep Time: 20 min
Cook Time: 2 hours minutes
Category: main course
Method: roasting
Cuisine: American

Nutrition

Serving Size:
Calories: 435
Sugar: 0.5 g
Sodium: 337.3 mg
Fat: 7 g
Carbohydrates: 1.4 g
Protein: 86.2 g
Cholesterol: 227.6 mg