I decided to give you a little something healthy today after that cheesy grease-bomb goodness from yesterday!

This, my friends, is probably the easiest and most delicious way to prepare a turkey breast. This recipe hails from the fabulous Ina Garten. It’s SUCH an easy recipe and the turkey turns out moist, flavorful, and perfect every. time.

Here’s the thing, when it comes to turkey/chicken, I’m a white-meat kinda girl. I am SO not into the leg/thigh meat. BLEH. I know, I know, that’s a culinary no-no. “The dark meat is the most flavorful” Blah blah blah. Sorry, kids, I just don’t like it. Just keeping it real… 🙂

White meat is how I roll, so this recipe is PERFECT for me! 🙂

It’s super easy since there is no brining involved. You basically mix some herbs and garlic into butter and oil and spread it all over the turkey. You place said turkey in a roasting pan and dump a bottle of wine beneath it and let it roast to perfection. Easy. Peasy.

You know what my favorite part of making a turkey??? Using the leftovers for sandwiches the next day! In, fact I’ve been known to roast a turkey solely for making sandwiches. yep. The girl loves her some turkey sang-wiches (as the hubs calls them). 

Anyhow, whether you make this for a full on turkey dinner or for sandwiches – just be sure to make this… it’s easy and it’s a serious winner!

On a totally unrelated note: Hubs & I are going on Caribbean cruise this Saturday for a little R & R. While we are on vacay, we decided to film a little Q & A video for you guys! So you can see us “in real life” and hear what we sound like… and we’ll answer questions that you’ve been dying to ask us! So, leave your questions in the comments section, shoot me at email: mylifeasamrs{at}gmail{dot}com or tweet me @mylifeasamrs … and GO!

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Herb Roasted Turkey Breast

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 2 hrs

Total Time: 2 1/2 hours


1 whole bone-in turkey breast, 6 1/2 - 7 pounds
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoons good olive oil
2 tablespoons salted butter, softened
2 tablespoons freshly squeezed lemon juice
1 bottle dry white wine
2-3 cups chicken broth
1 tablespoon cornstarch (mixed with 1-2 tablespoon water)


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

In a small bowl: stir together the garlic, herbs, salt, pepper, olive oil, butter and lemon juice into a thick mixture. Using your fingers, gently loosen the skin from the meat and smear half of the herby oil/butter mixture directly on the meat (under the skin). Spread the remaining herb mixture evenly on top of the skin.

Pour the bottle of wine into the bottom of the roasting pan and place it into the preheated oven. Roast the turkey for 1 3/4 to 2 hours (adding chicken broth, one cup at a time, if the pan starts to dry up). Once the skin is golden brown and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast (test multiple places if unsure) it is ready to go!

At any time, if the skin is getting a little too brown, cover loosely with aluminum foil. When the turkey is done, remove it from the oven, cover with foil, and allow it to rest at room temperature for 15 minutes. Slice and serve. I like to make a simple gravy with the pan juices, a little extra chicken broth, and some cornstarch to thicken!

Adapted from Ina Garten