Herbed Turkey Breast with Wine Sauce

3
Total Time
1 hr 8 min
Prep
15 min
Cook
53 min
Serves
8
Difficulty
Easy
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.

Ingredients

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

garlic clove(s)

1 medium clove(s), minced

chives

3 Tbsp, fresh, minced

fresh parsley

3 Tbsp, minced

rosemary

1 Tbsp, fresh, minced

fresh thyme

1 Tbsp, minced

white wine

8 fl oz, dry, divided

canned chicken broth

1 cup(s), divided

regular butter

2 Tbsp

Instructions

  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.

Notes

*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.

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