Recipe for Herb-Roasted Turkey Breast

Normally, I’d cook this smoked turkey for Thanksgiving, but the recipe makes enough for a party 20! When cooking turkey for a small group (1 to 4), I go for this delicious Herb-Roasted Turkey Breast.

Ina Garten’s Herb-Roasted Turkey Breast inspires this dish. The main difference is that I prefer to brine my turkey ahead of time to help infuse it with seasonings and prevent it from drying out in the oven.

To make this Herb-Roasted Turkey Breast, begin by rubbing a bone-in turkey breast with dry brine and chilling it for about eight hours. The turkey is then rinsed, dried, and slathered with garlic and herb-infused butter. The turkey roasts for about 1 1/2 hours in the oven until brown and moist.

This recipe is simple, yet the turkey is incredibly moist and tasty. If you’re having a little Thanksgiving dinner this year, try this dish!

Let’s start with the turkey. I’m using a bone-in turkey breast with the skin still on. It’s only one breast, weighing around 3.75 pounds. The bones and skin provide flavor to the turkey while it cooks and keeps the flesh moist.

One breast can feed one to four people. If your gathering is larger, you can buy a double breast or two single breasts. For a larger piece of turkey, simply double the recipe ingredients.

The brine comes next. A brine is a salt-based spice blend that you apply to the turkey to flavor it. Brines can be both dry and wet. I like a dry brine because it is simpler and does not affect the texture of the turkey.

I particularly enjoy using this Garlic Herb Dry Brine. I rub it on in the morning (about 8 a.m.) and then let the turkey stay in the fridge for the rest of the day. I take the turkey out of the fridge at 4 p.m., rinse off the brine, and continue the procedure. By 6 p.m., the turkey is ready and on the table!

The flavors of the brine soak into the turkey while it sits in the fridge. The finished turkey is really delectable and nicely seasoned.

You do not have to use my Garlic-Herb Dry Brine in this recipe. Simply use the brine you are most comfortable with (dry or wet). Just be careful not to brine the turkey breast for too long! I’ve discovered that up to 12 hours is plenty.


  • 1 pound Garlic-Herb Dry Brine*
  • 1 bone-in turkey breast (3–4 lbs)
  • 2 tablespoons room temperature unsalted butter
  • 1 and 1/2 tbsp lemon juice
  • 2 tsp dried mustard
  • 2 garlic cloves, minced or finely grated
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon sage, chopped
  • 1 teaspoon thyme, chopped
  • 1 teaspoon black pepper, freshly ground
  • 1–2 cups dry white wine


  • Rub the Garlic-Herb Dry Brine all over the turkey (top and bottom) and refrigerate for at least 6 hours (or up to 12 hours) in the refrigerator. Save any remaining brine for later use.
  • Remove the turkey from the refrigerator 30 minutes before roasting and rinse it under cold, running water to remove the dry brine. Place the turkey on a wire rack set over a rimmed baking sheet or roasting pan, then pat dry.
  • In a small bowl, mix the butter, lemon juice, and dry mustard until smooth and blended. Incorporate the garlic, rosemary, sage, thyme, and black pepper. Spread the herb butter all over the turkey, including under the skin.
  • Preheat the oven to 325°F and place the oven rack in the center position. Place the turkey in the oven and pour 1 cup of wine into the bottom of the baking sheet or roasting pan. Roast the turkey breast for 1 1/2 to 2 hours or until the internal temperature reaches 165°F. The wine will burn off while the turkey cooks, so add extra wine as needed to keep the bottom of the pan full.
  • Place the turkey breast on a cutting board and let aside for 15 minutes before slicing.


You can use any brine you like here if you don’t want to prepare my Garlic-Herb Dry Brine. I prefer a dry brine, but if you prefer a wet brine, go ahead. Just keep in mind that bringing a turkey breast will take less time than bringing a full turkey. If you brine the turkey breast for too long, it can take on a cured texture, so I would only brine it for up to 12 hours.

Learn more: Lemon and Garlic Baked Cod Recipe