- One bone-in turkey breast, six pounds
- ¾ cup broth or white wine
- Two large garlic cloves, finely chopped
- One-and-a-half tablespoons olive oil, extra-virgin
- One tablespoon freshly chopped parsley
- Four teaspoons kosher salt (divided)
- Two teaspoons freshly chopped rosemary
- Two teaspoons freshly chopped thyme
- ½ teaspoon black pepper, freshly ground
- Juice and zest of ½ lemon
- Dry the meat and loosen the skin over the breast. Then rub half the salt over the turkey breast. Next, rub another one teaspoon under the loose skin, and keep it in the fridge overnight. You can also cover the meat lightly with parchment paper.
- Bring the turkey breast out of the fridge around 30 minutes before cooking time. Then set the oven to 325F. Mix the seasonings, aromatics, zest, and juice with the olive oil in a bowl. Once the meat has reached room temperature, rub half of it generously over the surface and the remaining underneath the skin.
- Set the turkey breast on the rack and pour the broth or win in the pan below. Then roast in the oven, basting with the pan liquid a few times as it cooks. Cook for 1½ to 2½ hours or till the internal temperature hits 150F.
- Set the turkey breast down and tent lightly with foil. Then, leave it to rest for 20 to 30 minutes, so the carryover cooking pushes the internal temperature to 165F.
- Carve the turkey, slice, and serve with a drizzle of the pan juice.
Also, here’s a video recipe for more ideas on cooking bone-in turkey breasts.