Ina Garten's Thanksgiving Turkey Breast

If you prefer turkey breast to the dark meat of a turkey or simply don't want to make a whole turkey, Ina Garten's thanksgiving turkey breast recipe is a wonderful dish to make. It includes one large turkey breast that you flavor with herbs and roast until golden perfection. Then, you can slice it and serve it with your favorite side dishes like mashed potatoes, gravy, cranberry sauce, and roasted vegetables.

Ina Garten's Herb-Roasted Turkey Breast 

Ina Garten's herb-roasted turkey breast is seasoned with garlic, rosemary, sage, thyme, salt, black pepper, lemon juice, and mustard. Then, it is roasted for about 2 hours in the oven at 325 F. Then, it requires a 15 minutes resting period before you can slice it and serve it with your best favorite Thanksgiving dishes.

How to Store Ina Garten's Herb-Roasted Turkey Breast 

If you intend to prepare this dish a few hours before dinner, you can keep it warm by allowing it to sit in a warm oven that has been turned off. Then, at dinner time, you can warm it up for about 10 or 15 minutes at 350 F and then serve it.

How to Store the Turkey in the Fridge

To store the turkey in the fridge, simply place it in an airtight glass container or wrap it with plastic wrap before placing it in the fridge. The turkey will last in the fridge for about 2 days.

How Long to Cook Turkey Breast in the Oven

After you have seasoned the turkey breast, it should roast for 1.5 to 2 hours in a 325 F oven. The best way to know if the turkey is done and well-cooked is by checking the internal temperature. It should reach between 165 F and 170 F when it is done.

You should check different parts of the turkey breast to make sure is completely cooked.

Ina Garten's Thanksgiving Turkey Breast Ingredients

• 1 whole bone-in turkey breast, around 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good-quality olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white vinegar (or white wine)

How to make Ina Garten's Turkey Breast For Thanksgiving Dinner

1. Preheat the oven to 325 F. 
2. Place the turkey breast on a rack in a roasting pan with the skin side facing up.
3. In a small bowl, mix the garlic with the mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice to make a paste. 
4. Loosen the skin from the turkey breast gently using your fingers and smear half of the seasoning mixture directly on the meat underneath the skin. 
5. Spread the remaining seasoning mixture evenly over the skin. 
6. Pour the white vinegar into the bottom of the roasting pan. 
7. Roast the turkey for about 1.5 to 2 hours until the skin is golden brown and the internal temperature reaches 165 F 170 F.
8. Make sure to insert the instant-read thermometer into the thickest and meatiest areas of the breast when checking the temperature and insert the thermometer in different areas of the breast to ensure it is cooked evenly.
9. Also, if the skin is over-browning, feel free to cover the breast loosely with aluminum foil. 
10. Once the turkey is well cooked, cover it with foil and allow it to rest at room temperature for about 15 minutes. 
11. Slice the turkey and serve it with the pan juices spooned over the top. 

What to Serve With Ina Garten's Turkey Breast for Thanksgiving Dinner

The best dishes to serve with Ina Garten's roasted turkey breast are mashed potatoes, green beans, corn, dinner rolls, and cranberry sauce. Alternatively, you could serve it with potato salad or cooked white rice and some roasted veggies. This herb-roasted turkey breast is also great with scalloped potatoes.

Here is a list of dishes that you can serve with herb-roasted turkey breast for thanksgiving dinner:

• Brussel Sprouts
• Guacamole
• Chicken Pot Pie
• Beef Bourguignon
• Roasted Tomato Basil Soup
• Butternut Squash Soup
• Greek Salad
• Spinach Artichoke Dip
• Spinach in Puff Pastry

Ina Garten’s Thanksgiving Turkey Breast

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours

Additional Time: 10 minutes

Total Time: 2 hours 20 minutes

If you prefer turkey breast to the dark meat of a turkey or simply don’t want to make a whole turkey, Ina Garten’s thanksgiving turkey breast recipe is a wonderful dish to make. It includes one large turkey breast that you flavor with herbs and roast until golden perfection. Then, you can slice it and serve it with your favorite side dishes like mashed potatoes, gravy, cranberry sauce, and roasted vegetables.

Print

Ingredients

• 1 whole bone-in turkey breast, around 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good-quality olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white vinegar (or white wine)

Instructions

1. Preheat the oven to 325 F. 
2. Place the turkey breast on a rack in a roasting pan with the skin side facing up.
3. In a small bowl, mix the garlic with the mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice to make a paste. 
4. Loosen the skin from the turkey breast gently using your fingers and smear half of the seasoning mixture directly on the meat underneath the skin. 
5. Spread the remaining seasoning mixture evenly over the skin. 
6. Pour the white vinegar into the bottom of the roasting pan. 
7. Roast the turkey for about 1.5 to 2 hours until the skin is golden brown and the internal temperature reaches 165 F - 170 F.
8. Make sure to insert the instant-read thermometer into the thickest and meatiest areas of the breast when checking the temperature and insert the thermometer in different areas of the breast to ensure it is cooked evenly.
9. Also, if the skin is over-browning, feel free to cover the breast loosely with aluminum foil. 
10. Once the turkey is well cooked, cover it with foil and allow it to rest at room temperature for about 15 minutes. 
11. Slice the turkey and serve it with the pan juices spooned over the top. 

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1249Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 635mgSodium: 1419mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 240g