Roast turkey breast with garlic and herbs

SmartPoints® value per serving
Total Time
1 hr 18 min
8 min
1 hr 10 min
Whole turkey breasts are an increasingly popular, easy, and inexpensive way to feed a large gathering. Our version features lots of garlic, fresh sage and oregano, and grated lemon zest, and the cooking time for this recipe is mostly hands-off. Roast turkey breast can be used in a variety of ways come dinnertime, but it makes for a terrific sandwich the next day. Here's how we recommend doing it: Spread 2 slices of high-fiber, whole-grain bread with Dijon mustard, and top one slice with 2 slices of turkey, sliced tomato, and peppery arugula leaves. Cover with the remaining slice of bread and enjoy.


garlic clove(s)

4 medium clove(s), minced

fresh sage

2 Tbsp, chopped

fresh oregano

2 Tbsp, chopped

olive oil

1 Tbsp, extra-virgin

lemon zest

2 tsp, grated

table salt

1 tsp

black pepper

½ tsp, freshly ground

uncooked boneless skinless turkey breast

5 pound(s), or with bone


  1. Preheat the oven to 400°F. Spray the rack of a roasting pan with olive oil nonstick spray and place it in the pan.
  2. Combine the garlic, sage, oregano, oil, lemon zest, salt, and pepper in a small bowl; stir until the consistency of a paste. Carefully lift the skin from the turkey and rub the garlic-herb paste evenly under the skin. Place the turkey, skin-side up, on the rack in the pan.
  3. Roast the turkey 10 minutes. Reduce the oven temperature to 325°F and roast until an instant-read thermometer inserted in the center of the breast registers 170°F, about 1 hour 40 minutes.
  4. Transfer the turkey to a large cutting board; let stand 10 minutes before carving. Remove the skin before eating. Yields about 2 slices per serving.

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