Citrus Herb Turkey Breast is a flavorful, easy dish for a smaller Thanksgiving dinner, Christmas celebration, or every day dinner party.
Thanksgiving is, indeed, looking a little different this year.
Normally, we’d be heading to my parents’ house where we would normally enjoy a huge feast along with my brother and his family, and other relatives. This year, we’re planning a nice small celebration at home, just me, my husband, our two teenagers, and our dog.
If you’ll be paring down your Thanksgiving feast this year too, consider making a turkey breast instead of a whole turkey.
Citrus Herb Turkey Breast
Making a turkey breast costs less money and requires considerably less time than roasting an entire turkey. And, you get the best of the main event anyway: the tender, juicy meat from the center of the turkey.
Before we dive into the recipe, here are some helpful cooking tips and answers to common Frequently Asked Questions (FAQs) about roasting a turkey breast.
How many people does a turkey breast feed?
If you buy a 4 or 5-pound turkey breast, it will feed between 4 to 6 people, easily. This, of course, depends on how much each guest likes to eat per serving.
The last time we made this recipe for the four of us, we still had enough for leftovers!
How long does it take to thaw a boneless turkey?
From FoodSafety.gov: You can thaw turkey in a refrigerator for approximately 24 hours for every 4 to 5 pounds.
Allow about 30 minutes per pound for cold water thawing, changing the water every 30 minutes until the turkey is thawed. A turkey thawed in cold water should be cooked immediately.
How do you brine a boneless turkey breast?
To brine or not to brine. That is the question of the week!
I’ve done both, and honestly, how your turkey turns out depends on so many different variables. Brining a turkey breast can help add moisture and make it juicier, since it is a leaner cut of the bird.
My fave brine is super simple:
- 10 – 12 cups water
- 2/3 cup kosher salt
- 3 -5 garlic cloves,
- 2 lemons, sliced
- 2 oranges, sliced
- 2 tablespoons sage leaves
- 1 tablespoon rosemary leaves
- 1 tablespoon thyme leaves
Here’s how to brine a boneless turkey breast: Boil water in a large stockpot. Add the salt, garlic, lemon, and herbs. Add the turkey. Or, if turkey is too large for a stockpot, place into a brining bag. Place stockpot or brining bag with turkey & brine into the refrigerator and refrigerate overnight. Then continue with the recipe below!
Do you cook turkey breast with the netting?
I always take the netting off before cooking a boneless turkey breast. You can see the indentations the netting left in the raw turkey breast in the photo below.
However, I do know some people who prefer to leave the netting on. Some say that it helps keep the turkey retain its shape. Which is different from keeping the turkey in shape – which is good, because who wants a fit, skinny turkey? ;)
What do you need to make Citrus Herb Turkey Breast?
Here’s what you need to make the juiciest, most delicious boneless turkey breast:
- one boneless turkey – I prefer the skin on, but you can make this recipe with boneless, skinless turkey breast as well
- unsalted butter – if you use salted butter, simply reduce the amount of salt you sprinkle over the turkey
- garlic – because every savory recipe is better with garlic
- lemons – you will need both the zest and the juice of one lemon
- parsley – adds a nice brightness and brings out the citrus
- sage & thyme – both of these herbs are poultry BFFs. They add a rich savory herbal note
- white wine – always use a wine that you actually enjoy drinking. The flavor of the wine carries through to whatever you are cooking.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
How do you roast a turkey breast?
Making a roast turkey breast is faster and easier than roasting an entire turkey.
Simply mix together melted butter, lemon zest, herbs, and garlic. Spread the herb butter mix evenly over the outside of the turkey breast. Pour wine evenly over turkey breast, then pour lemon juice over turkey breast. Season with salt and pepper.
Then bake!
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
What to serve with turkey breast
Allllllll the sides!
This citrus herb turkey breast begs to be enjoyed with all of the classic Thanksgiving side dishes. Think Green Beans with Bacon, Wild Rice Dressing, Roasted Brussels Sprouts, Creamy Confetti Corn, Mushrooms Marsala, and Scalloped Potatoes.
What wine pairs well with citrus herb turkey breast?
With turkey, you have your choice: you can pair it with a white wine or a red wine.
In the red wine department: An Oregon Pinot Noir pairs beautifully with poultry. The lighter-styled red wine usually has nice acidity that drinks divinely with a roast turkey breast.
If it’s a white wine you’re after, go for a Chardonnay. Find one with crisp acidity and mild oak to bring out the flavors of the turkey.
More holiday main course recipes
Small Thanksgiving Dinner at Home- Green Beans with Bacon and Shallots
- Mushroom Marsala
- Skillet Apple Cranberry Crisp
Wild Rice Dressing with Cranberries, Cherries, and Pecans- Roasted Brussels Sprouts with Apples
Roasted Citrus & Herb Turkey Breast
Ingredients
- 1 boneless turkey breast (4-5 pounds), skin on
- 3 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 1 teaspoon thyme, finely chopped
- 1 teaspoon sage, finely chopped
- 1 teaspoon parsley, finely chopped
- 3 cloves garlic, minced
- ¾ cup dry white wine
- 2 tablespoons lemon juice
- kosher salt and pepper
Instructions
- Preheat oven to 400°F.
- In a medium bowl, mix together melted butter, lemon zest, herbs, and garlic. Using your hands or a pastry brush, spread the herb butter mix evenly over the outside of the turkey breast.
- Pour wine evenly over turkey breast, then pour lemon juice over turkey breast.
- Season with salt and pepper. Bake at 400°F for 30-40 minutes, until the center of the turkey breast reads 155°F on a meat thermometer. Remove from oven and let rest for 10-15 minutes, allowing the internal temperature to rise to 160°F, before slicing.
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