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Herb-roasted turkey breast from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips by Ina Garten

  • sage
  • rosemary
  • dry mustard
  • thyme
  • dry white wine
  • turkey breast
  • store-cupboard ingredients

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Accompaniments: Roasted butternut squash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on January 31, 2018

    Used a half batch of the herb mixture for a half turkey breast. Great recipe.

  • jenmacgregor18 on July 06, 2016

    I was also worried about strong herb/mustard/garlic favors; but it turned out to be very mild. I might even add a little extra next time. Bird is very moist. I didn't have enough liquid in pan. Because i wasn't watching it Burned to the bottom of pan. Next time I'll be more vigilant and maybe add a little water. But other than watching temp of bird towards the end & level of cooking water, this is very easy. I'll be making again.

  • chawkins on February 24, 2014

    This turned out real well. I was a little leery of the mustard powder in the herb mixture, and worried that it overpower the herb, but in the end I could hardly taste the mustard. I roasted a 9-pound hotel-style breast and it took 2 1/2 hours, the recipe called for a 6 1/2 to 7-lb breast. The best part of the recipe was not having to make gravy, Ina told you to serve the turkey with the pan juice. Unlike the previous reviewer, Laura, I had quite a bit of fat and juice left in the pan even after the prolonged cooking time. The amount of pan juice I got from the fat separator was more than double the 3/4 cup of wine I started with.

  • Laura on November 27, 2013

    Pg. 127. I was a little concerned that this would turn out really dry since the turkey breast isn't brined. However, I trust Ina's recipes a great deal -- she's never let me down. And she didn't this time either -- the meat was really juicy and tender. And this could not be simpler. The only issue I ran into was that the meat was not browning very much even near the end of the cooking time she suggested. I turned the oven up to 350 and cooked it a bit longer than the recipe called for. It came out perfectly done, perfectly brown and with the exact internal temperature it was supposed to be. Next time I might add more liquid (maybe half wine, half water) because the liquid dried out well before the end of the cooking time. However, the residue in the bottom of the roasting pan came off easily with a little elbow grease.

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