- 2 pound(s) uncooked boneless skinless turkey breast, use a 2 lb whole breast
- 1 Tbsp olive oil, divided
- 1 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 1 clove(s), medium garlic clove(s), minced
- 3 Tbsp chives, fresh, minced
- 3 Tbsp fresh parsley, minced
- 1 Tbsp rosemary, fresh, minced
- 1 Tbsp fresh thyme, minced
- 8 fl oz white wine, dry, divided
- 1 cup(s) canned chicken broth, divided
- 2 Tbsp regular butter
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.
- *Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat, 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.