Turkey Breast with Rosemary and Thyme

Marcus Samuelsson's Herb-Roasted Turkey Breast

Turkey Breast:

  • 6 pound Bone-In Turkey Breast
  • 4 Garlic Cloves
  • 2 Cinnamon Sticks
  • 1 medium Yellow Onion (halved)
  • 1/2 cup Herb Mix (recipe below)
  • Salt and Freshly Ground Pepper

For the Herb Mix:

  • 1/4 cup Olive Oil (plus 2 tablespoons)
  • 1 Garlic Clove (minced)
  • Zest of 1 Lemon
  • 2 tablespoons finely chopped Rosemary
  • 2 tablespoons finely chopped Sage
  • 2 tablespoons finely chopped Thyme
  • 1 tablespoon finely chopped Parsley
  • 2 teaspoons Chili Powder
step-by-step directions
step-by-step directions
  • For the Turkey Breast: Preheat oven to 400ºF. Rinse the turkey under cold water and pat dry. Season with salt and pepper on all sides and in the neck cavity.
  • Stuff the garlic cloves, cinnamon sticks and onion into the neck cavity and seal closed with a wooden skewer or toothpick.
  • Rub the Herb Mix over the turkey and under the skin.
  • Place the turkey, skin side up, on a rack in a roasting pan and cover with foil. Roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into thickest part of the breast reads 160ºF and the juices run clear, about 1-1/2 hours. Let the turkey rest for at least 20 minutes before carving. 
  • For the Herb Mix: In a small mixing bowl, combine olive oil, garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder.  
Similar categories: Dinner Courses & Meals
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