Photo of Herbed turkey breast with wine sauce by WW

Herbed turkey breast with wine sauce

Total Time
1 hr 8 min
15 min
53 min
Moist and juicy, this herb-coated turkey breast is a welcome alternative to cooking a whole turkey. It’s ideal for those who aren’t serving a big crowd. Vary the flavor with more garlic, using oregano instead of thyme, or substituting parsley and rosemary. Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat to make sure that it’s done, which should be a minimum of 165°F. Insert the thermometer's probe into the thickest part of the meat (without touching bone if there is any) and hold the probe there a few seconds until the temperature stabilizes.


Uncooked boneless skinless turkey breast

2 pound(s), use a 2 lb whole breast

Olive oil

1 Tbsp, divided

Sea salt

1 tsp

Black pepper

½ tsp, freshly ground


1 clove(s), minced


3 Tbsp, fresh, minced

Fresh parsley

3 Tbsp, minced


1 Tbsp, fresh, minced

Fresh thyme

1 Tbsp, minced

White wine

8 fl oz, dry, divided

Chicken broth

1 cup(s), divided

Unsalted butter

2 Tbsp


  1. Preheat oven to 400°F.
  2. Rub turkey with 1/2 tablespoon oil; rub salt, pepper, and garlic all over turkey.
  3. In a small bowl, combine fresh herbs with remaining 1/2 tablespoon oil; mix well.
  4. Place turkey in a roasting pan, top-side down (the side where the skin would have been) and spread half of herb mixture over exposed areas of turkey. Pour 1/2 cup each wine and broth into bottom of pan around turkey; cook, uncovered, basting turkey once, 25 minutes.
  5. Flip turkey; spread top with remaining herb mixture. Pour remaining 1/2 cup broth into bottom of pan. Roast, basting once or twice, until cooked through, about 20 minutes more.* Remove turkey from pan to a cutting board; loosely cover with aluminum foil and let rest for 10 to 15 minutes.
  6. Meanwhile, place roasting pan with turkey drippings on a burner over high heat; add remaining 1/2 cup wine and bring to a boil, scraping down sides and bottom of pan to incorporate drippings. Stir in butter; continue boiling until sauce volume reduces by half, about 3 to 6 minutes. Slice turkey and serve with sauce. Yields about 3 ounces turkey and 1 tablespoon sauce per serving.