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11-05-2020 11:14 PM
SERVES 6 TO 8 |LEVEL: BEGINNER
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
11-05-2020 11:38 PM - edited 11-05-2020 11:50 PM
This looks delicious and I love it's a beginner level recipe because when it comes to turkeys, I'm out of my element.
11-06-2020 07:49 AM
Thanks for posting, @Chi-town girl !
I think the real secret here for moistness and flavor is to let the dry rub rest on the meat for a while before roasting. (Like @novamc1 posted.)
Then the resting period afterward.
Of course, the wine adds to the whole flavor experience!
11-06-2020 12:30 PM - edited 11-06-2020 07:03 PM
That looks exactly like my turkey.
I use marjoram, celery seed, and poultry seasoning, cooking in a bag at 325. Moist even when it's cold.
11-06-2020 12:35 PM - edited 11-06-2020 12:36 PM
Yum. Thanks for sharing.
Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.
I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.
11-06-2020 03:43 PM
@Nightowlz wrote:Yum. Thanks for sharing.
Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.
I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.
Your turkey looks scrumptious! Would you happen to have a link to Meredith's recipe, or the exact name of it so I can google it?
11-06-2020 06:02 PM
I wonder why there is no browning on Ina's turkey breast. Not dogging her, as I like her very much, but I'll take Nightowlz' turkey breast over Ina's.
11-06-2020 06:50 PM
@CaliKat wrote:
@Nightowlz wrote:Yum. Thanks for sharing.
Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.
I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.
Your turkey looks scrumptious! Would you happen to have a link to Meredith's recipe, or the exact name of it so I can google it?
@CaliKat - I think this is the receipe
11-06-2020 10:13 PM
@CaliKat wrote:
@Nightowlz wrote:Yum. Thanks for sharing.
Dh is going to make a Ham & Turkey Breast on the Pit Boss for Thanksgiving. He will be dropping off half the stuff at his mom's house.
I made this turkey breast in the air fryer 2 yrs ago. I used Meredith's (Blue Jean Chef) recipe as a guideline. It turned out really good.
Your turkey looks scrumptious! Would you happen to have a link to Meredith's recipe, or the exact name of it so I can google it?
I did go by the recipe @Chi-town girl posted Thank you.
I rubbed it down with olive oil before sprinkling with spices. I also put pats of butter under the skin.
11-07-2020 08:41 AM
Thank you for sharing @Chi-town girl . I'm going to give this a try! Because I'm a vegetarian, I always feeel tremendous pressure with turkey (I think family is secretly sketpitacal of a vegetarian making a trukey, lol).
@chickenbutt wrote:
I wonder why there is no browning on Ina's turkey breast. Not dogging her, as I like her very much, but I'll take Nightowlz' turkey breast over Ina's.
@chickenbutt , I have always put butter under the skin, as well as brush generous amounts over the turkey (expert the wings). I believe that's what gives it the appealing golden color.
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