Herbed Turkey Breast with Wine Sauce
- Total Time
Moist and juicy, an easy alternative to cooking a whole turkey. Vary the flavor with more garlic, using oregano instead of thyme or just using parsley and rosemary.
uncooked boneless skinless turkey breast2 pound(s), use a 2 lb whole breast
olive oil1 Tbsp, divided
sea salt1 tsp
black pepper½ tsp, freshly ground
garlic clove(s)1 clove(s), medium, minced
chives3 Tbsp, fresh, minced
fresh parsley3 Tbsp, minced
rosemary1 Tbsp, fresh, minced
fresh thyme1 Tbsp, minced
white wine8 fl oz, dry, divided
canned chicken broth1 cup(s), divided
regular butter2 Tbsp
- Preheat oven to 400°F.
- Rub turkey with 1/2 tablespoon oil; rub salt, pepper and garlic all over turkey.
- In a small bowl, combine fresh herbs with remaining 1/2 tablespoon oil; mix well.
- 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.
- 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.
- 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.