Simple Roast Turkey Breast

Turkey is the main event in many holiday dinners. If you’re cooking for a smaller group this year, try my simple roast turkey breast!


  • 4 turkey breasts (approximately 6 to 8 oz each)
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp ground sage
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1 tsp ground pepper
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic, crushed
  • 1 cup white wine
  • 1/2 cup chicken broth


  1. Preheat oven to 375F.  Pat the turkey breasts dry and place on a rack inside a roasting pan.  In a small mixing bowl, whisk together the rosemary, thyme, sage, Dijon mustard, salt, pepper, olive oil, lemon juice, and garlic.  Spread it evenly over all sides of the turkey breasts.  Pour the white wine and chicken broth into the bottom of the pan, making sure not to pour it on the turkey breasts.
  2. Place in the oven and cook for 40 to 45 minutes, or until a thermometer inserted into the largest part of the breast reads 165F.  Remove turkey from the pan and place on a serving dish.  Cover with foil and let sit for 10 minutes before serving.  Serve with the pan juices poured over the breasts, or use the pan juices to make the perfect turkey gravy.