A bone-in turkey breast rewards slow roasting by protecting moisture while building deep flavor around the skin and bone. Herb butter melts into the meat as the skin turns deeply golden and crisp, while the white wine pan sauce captures every roasted drip and savory note.

Ingredient List

• 1 Diestel Bone-In Turkey Breast (11.4 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp olive oil

Herb Butter

• 8 tbsp unsalted butter, softened
• 2 tbsp parsley, finely chopped
• 1 tbsp thyme leaves
• 1 tbsp rosemary, finely chopped
• 4 garlic cloves, grated
• 1 tsp lemon zest

White Wine Pan Sauce

• 1 cup white wine
• 2 cups turkey or chicken stock
• 1 shallot, finely diced
• 1 tbsp butter

Process

1. Remove turkey breast from refrigeration 1 hour before cooking and pat dry thoroughly.
2. Preheat oven to 325°F.
3. Mix butter, parsley, thyme, rosemary, garlic, and lemon zest until combined.
4. Carefully loosen skin and spread herb butter underneath and over the exterior.
5. Season generously with kosher salt and black pepper.
6. Place turkey breast on a roasting rack and roast until internal temperature reaches 160–165°F in the thickest part of the breast, approximately 2.5–3 hours.
7. Rest turkey 20–30 minutes before slicing.
8. For the sauce, place roasting pan over medium heat and sauté shallots until softened.
9. Deglaze with white wine and reduce by half.
10. Add stock and simmer 8–10 minutes until slightly reduced. Whisk in butter.
11. Slice turkey and serve with warm pan sauce.