Boneless turkey breast shines with bright citrus and savory herbs. Perfect for a small Thanksgiving dinner, Christmas dinner, or a beautiful dinner at home.
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.
Notes
Storage: Allow the turkey to cool to room temperature, then store leftovers in an airtight container in the refrigerator for up to three or four days. Cooking tip: it's important to use a meat thermometer and take the turkey out of the oven when the thermometer reachers 155°F. Letting it rest outside of the oven for 10-15 minutes will allow the turkey to continue cooking to reach 165°F without overcooking it. Overcooking the turkey breast may result in dry, tough meat. Do not slice the turkey until about 15 minutes after it has had a chance to rest out of the oven, otherwise juices will run out and you also run the risk of dry turkey breast.