A turkey breasts are the best way to have a herb-roasted turkey dinner in less time.
- 3 tablespoons olive oil
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chopped oregano leaves
- 2 tablespoons chopped rosemary leaves
- 1 tablespoon grated lemon zest
- 1 teaspoon chopped mint leaves
- 1 teaspoon salt, preferably kosher salt
- 1⁄2 teaspoon freshly ground black pepper
- One 5- to 51⁄2-pound bone-in turkey breast
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Mix the olive oil, parsley, oregano, rosemary, lemon zest, mint, salt, and pepper in a small bowl; set aside.
- Gently pry the skin away from the breast meat by inserting one finger into one side of the breast, nearest the top “point,” and then working more fingers into the opening until the skin comes loose; take care not to stretch the skin out.
- Repeat this technique on the other side of the breast.
- Massage about a quarter of the spice mixture onto the meat under the skin on one half of the breast. Repeat with a third of the remaining spice mixture on the other half of the breast.
- Pat the skin back in place. Sprinkle the remaining herb mixture all over the turkey breast.
Place the breast skin side up on a rack in a roasting pan.
- Roast until browned and a meat thermometer inserted into the thickest part of the meat registers
- 170°F (both our preference and the USDA recommendation for turkey breast), about 1 hour and 30minutes, basting every 15 minutes with the pan juices after the first 45 minutes but taking care not to dislodge the herbs. Transfer to a cutting or carving board and let rest for 10 minutes before carving.