If you are having just a small group for the holiday or if most of your guests prefer white meat, give this bone-in turkey breast recipe a try. Easy and delicious, this Thanksgiving recipe will produce a lusciously moist, savory, and buttery turkey.
Back when I hosted large holiday gatherings, I often made a large turkey and one or two bone-in turkey breasts. This way, I could ensure enough white meat for dinner and leftovers.
HOW DO I MAKE THIS BONE-IN TURKEY BREAST RECIPE?
This is definitely a ‘get your hands dirty’ kind of recipe. But let me tell you, it’s worth it.
The recipe is ridiculously easy and will earn you compliments galore.
Start with a turkey breast that you will smear a thick layer of butter, enriched with fresh herbs, under the skin.
The turkey breast is then set upon chopped aromatics, rubbed with oil, seasoned, and roasted until golden brown.
EQUIPMENT USED FOR THIS RECIPE:
- Stainless Steel Measuring Spoons-6 Piece – I love the long, rectangle design. They even fit into small spice jars.
- StarPack Basics Silicone Mixing Spoon – I own a bunch of these – in turquoise, of course.
- Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack, Roaster Rack – This is a pan you will have for years and use over and over again.
- Anchor Hocking Glass Bowl Set – 10 pcs – These wonderful bowls go in the microwave and the dishwasher. Plus, they stack to save space!
- Wusthof CLASSIC Two Piece Carving Set, 2, Black, Stainless Steel – Worth the investment!
This bone-in turkey breast recipe is the easiest way to get a deliciously moist and savory Thanksgiving turkey.
6 – 7 pound turkey breast
2 stalks celery, cut into chunks
1 large onion, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 stick salted butter, room temperature
4 fresh sage leaves, finely minced
1 tablespoon fresh thyme, finely minced
1 tablespoon fresh rosemary leaves, finely minced
1 teaspoon kosher salt
½ teaspoon black pepper
additional kosher salt and black pepper
1 cup dry white wine, like Chardonnay
Preheat the oven to 325 degrees.
Unwrap the turkey breast and pat dry with paper towels. Gently lift the skin to expose the meat of the breast. Set aside.
In a large roasting pan, scatter the chopped vegetables. Set aside.
In a small bowl, stir the softened butter, minced sage, minced thyme, minced rosemary, 1 teaspoon Kosher salt, and the ½ teaspoon of black pepper until fully combined.
Scoop the butter mixture in your hand and smear it underneath the skin of the turkey breast onto the meat. Pat the skin onto the butter mixture.
Place the turkey breast, skin side up, directly onto the chopped vegetables. They will act as a rack.
Lightly drizzle the skin with olive oil and rub all over the skin. Sprinkle with additional salt and pepper. Pour the wine into the bottom of the pan. Don’t pour it over the turkey breast.
Tent the roasting pan with aluminum foil.
Roast for about 1 ½ – 2 hours until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees. Remove the pan from the oven and allow the turkey to rest for 20 minutes. The meat will continue to “cook” and the temperature will rise while it rests.
Remove the vegetables from the pan and discard. Use the pan juices as an au jus or to make gravy.
Carve the meat and serve.
- Category: Main Dish
- Method: Roast
- Cuisine: American
Keywords: bone-in turkey breast recipes, herb roasted turkey, Thanksgiving recipes, Holiday recipes, turkey, turkey recipes,