Roast Turkey Breast With Rosemary And Garlic

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Servings: 8 Difficulty: Intermediate
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A juicy, herb-crusted roast perfect for holiday gatherings or a special weeknight dinner.
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This Roast Turkey Breast with Rosemary and Garlic is a show-stopping main course that delivers tender, flavorful meat without the fuss of a whole bird. By stuffing slivers of fresh garlic and aromatic rosemary directly into the breast, every bite bursts with savory depth. The glaze, made from honey, Dijon mustard, and lemon juice, creates a beautiful golden crust that balances sweetness with tangy brightness. It’s an elegant yet approachable dish thatâÂÂs perfect for Thanksgiving, Christmas, or any occasion where you want to impress guests with minimal effort. Serve it with roasted root vegetables or a simple green salad for a complete meal.

Roast Turkey Breast With Rosemary and Garlic recipe image
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Roast Turkey Breast With Rosemary And Garlic

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 47.2

Description

This Roast Turkey Breast with Rosemary and Garlic is a show-stopping main course that delivers tender, flavorful meat without the fuss of a whole bird. By stuffing slivers of fresh garlic and aromatic rosemary directly into the breast, every bite bursts with savory depth. The glaze, made from honey, Dijon mustard, and lemon juice, creates a beautiful golden crust that balances sweetness with tangy brightness. It&# 226;ÂÂs an elegant yet approachable dish thatâÂÂs perfect for Thanksgiving, Christmas, or any occasion where you want to impress guests with minimal effort. Serve it with roasted root vegetables or a simple green salad for a complete meal.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Trim any excess fat from the turkey breast.
  3. Peel and thinly slice the garlic cloves into slivers.
  4. Using a sharp knife, make small slits in the top of the turkey breast and insert the garlic slivers and fresh rosemary sprigs (or dried rosemary).
  5. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, and pepper.
  6. Brush the honey mixture all over the turkey breast, ensuring even coverage.
  7. Sprinkle the turkey with salt.
  8. Place the turkey breast in a baking dish, meaty side up.
  9. Roast in the preheated oven for 45 to 60 minutes, depending on the size of the breast, basting every 10 to 15 minutes with the pan juices.
  10. Remove from oven when the internal temperature reaches 165ðF (74ðC). Let rest for 10 minutes before slicing.
  11. To carve, slice the meat off the bone on a diagonal.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 47.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 17.2mg6%
Sodium 14.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have fresh rosemary, add the dried rosemary to the honey mixture instead of stuffing it into the breast.

For best results, use a meat thermometer to ensure the turkey is cooked through but not dry.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe works well with bone-in turkey breast as well; adjust cooking time accordingly.

Keywords: turkey breast, roast turkey, rosemary garlic, holiday dinner, thanksgiving, christmas dinner, glazed turkey, honey mustard glaze, easy roast, lean protein, family dinner, oven roasted, poultry
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