White Wine & Garlic Turkey Breast Roast Recipe
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Happy US Thanksgiving week friends! Some of you die hard Hello Creative Family fans may know that I grew up in the US and moved to Canada when I was 19 years old. I was born to a US father and a Canadian mother and when I graduated from high school decided to move to Canada to go to school. Here, I met my husband, fell in love, had kids and created a permanent home.
As much as I love all of the wonderful perks of being a Canadian, there are definitely times when I miss my childhood home in Washington. One of those occasions is on US Thanksgiving. I’ve never gotten used to Thanksgiving being celebrated in October, as it is here in Canada. In my heart Thanksgiving will always be in November.
Every US Thanksgiving I sit at my computer, feeling sad as I scroll through my Facebook and Instagram feeds seeing photos and Instagram stories of my US friends and family watching the Macy’s Thanksgiving Day Parade and the National Dog show (yes… forget football… my family watches the dog show!) and enjoying Thanksgiving merriment. I always feel jealous that everyone is off on a Thursday while The Hubs and I are working and my kids are at school.
Since my family is down in Washington and my husband’s family lives in other provinces, Thanksgiving (Canadian and US) are pretty quiet affairs for us. We usually don’t do a full turkey and instead opt for different cuts.
Today I’m going to share with you one of my very favorite turkey recipes that’s perfect for a family of 4 for Thanksgiving or Christmas dinner! Use this recipe and you’ll still have lots of leftovers to make things like my Leftover Turkey Shepherd’s Pie. This recipe is also so quick and easy that you could make it for a weeknight meal or a Sunday supper! It’s my White Wine & Garlic Turkey Breast Roast recipe and you are going to LOVE IT!
Read on for my White Wine & Garlic Turkey Breast Roast recipe!
White Wine & Garlic Turkey Breast Roast
Crispy, juicy, ready in 60 minutes and with enough turkey to feed a family of four for multiple meals! You’re going to love our White Wine & Garlic Turkey Breast Roast Recipe!
Ingredients:
-Turkey Breast Roast (We always look for the Canadian Turkey label)
-1 stick of butter, softened
-1 lemon (using for zest and juice)
-4 cloves of garlic, minced
-1 tablespoon of kosher salt
-1 teaspoon cracked black pepper
-4 sprigs of fresh rosemary, mince the needles of two sprigs and leave other two sprigs whole.
-2 cups wine (using a good white wine makes for the most delicious turkey and pan drippings! We love using Evolve Cellars Pinot Gris.)
Directions:
Preheat oven to 400F.
Mix softened butter, lemon zest and minced garlic together. Use your hands to separate the skin of the turkey from the breast. Coat the turkey in butter mixture including under the skin and the bottom of the turkey.
Sprinkle entire bird including under the skin and bottom of turkey with kosher salt, minced rosemary and fresh cracked black pepper.
Place turkey in baking dish and pour white wine and lemon juice in baking dish around the turkey. Tuck remaining 2 sprigs of rosemary and the two halves of the lemon that you used for zesting and juicing around the bird.
Roast for 60 minutes or until thermometer inserted in thickest part of the breast reads 155F. (I love using a thermometer like this that stays inside the turkey while cooking with the electronic box outside of your oven. It will beep when your meat reaches the desired temperature so you don’t have to keep opening and closing your oven door.)
Take turkey out of oven, tent with tin foil and leave to breath for 15 minutes.
Make sure to keep your white wine pan drippings and make a gravy out of it, serve as is, or if you are making my Leftover Turkey Sheperd’s Pie save 1/2 cup for that! Whatever you do, don’t throw it out. Seriously these drippings are like flavor gold! It’s SO GOOD.
Note: A turkey breast roast is great for using for batch cooking! I usually serve half the roast for dinner and then cube the other half, putting into a ziplock bag for later use– Like Turkey Shepherds Pie!
White Wine & Garlic Turkey Breast Roast
Ingredients
- 1 turkey breast roast
- 1 stick of butter softened
- 1 1 lemon (using for zest and juice)
- 4 cloves of garlic minced
- 1 tbsp kosher salt
- 1 tsp fresh cracked black pepper
- 4 sprigs of fresh rosemary mince the needles of two sprigs and leave other two sprigs whole
- 2 cups white wine (using a good white wine makes for the most delicious turkey and pan drippings! We love using Evolve Cellars Pinot Gris.)
Instructions
- Preheat oven to 400F.
- Mix softened butter, lemon zest and minced garlic together. Use your hands to separate the skin of the turkey from the breast. Coat the turkey in butter mixture including under the skin and the bottom of the turkey.
- Sprinkle entire bird including under the skin and bottom of turkey with kosher salt, minced rosemary and fresh cracked black pepper.
- Place turkey in baking dish and pour white wine and lemon juice in baking dish around the turkey. Tuck remaining 2 sprigs of rosemary and the two halves of the lemon that you used for zesting and juicing around the bird.
- Roast for 60 minutes or until thermometer inserted in thickest part of the breast reads 155F. (I love using a thermometer like this that stays inside the turkey while cooking with the electronic box outside of your oven. It will beep when your meat reaches the desired temperature so you don’t have to keep opening and closing your oven door.)
- Take turkey out of oven, tent with tin foil and leave to breath for 15 minutes.
Notes
Tell me… Are your Thanksgiving dinners big affairs or small with just immediate family? What occasion would you make this White Wine & Garlic Turkey Breast Roast Recipe for?
Like this post? We’d love for you to pin it for later!
Looking for ideas of what to do with your Thanksgiving leftovers? Check out our Leftover Turkey Shepherd’s Pie Recipe.
Love turkey like we do? Check out all of our delicious Canadian turkey recipe ideas!
I have pinned this — I MUST try this soon!
I’ve had a turkey breast in my freezer that has been screaming to be cooked, but I didn’t have a decent recipe to experiment with. THANK YOU for solving that mystery for me!
Wow , my mouth is watering just reading this recipe . I think I’m going to try this recipe for Christmas dinner this year . Thanks for the recipe .
I’m going to try this with chicken!