Name: Recipe for Sage, Rosemary and Thyme Turkey Breast
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 18 (4 oz.) servings
Cuisine: Entrees
Ingredients: 5 turkey breast with skin on; 1 olive oil; 1 lemon zest; 1/4 lemon juice; 1 fresh garlic, minced; 1 fresh thyme, chopped; 2 fresh sage, chopped; 2 fresh rosemary, chopped; 1 kosher salt; 1/4 ground black pepper

Four slices of turkey breast with sweet potato mash and garnishes

Entrees Delicious Year Round

It’s a shame that turkey gets overlooked unless it is a holiday, but fork-for-fork, this noble bird (Benjamin Franklin wanted the turkey, not the eagle, as America’s national symbol) has more taste and texture than your average chicken. Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast (try experimenting with different thyme flavors such as lemon or mint—there are dozens of varieties), and you’ll marvel at the added flavor that comes from the addition (and removal) of the turkey skin during cooking.

Sage, Rosemary and Thyme Turkey Breast

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 18 (4 oz.) servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Recipe Ingredients

5 pounds turkey breast with skin on
1 teaspoon olive oil
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon fresh garlic, minced
1 tablespoon fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 325˚F.
Remove the skin from the turkey (do not discard). Combine the rest of the ingredients to make a rub.
Rub turkey breast with the fresh herb rub and cover it back with the skin.
Place turkey on a roasting rack and roast for about 1 hour or until its temperature reaches 165 degrees.
Let it stand 5 to 10 minutes; remove the skin (discard skin to lower the fat consumption).
Slice and serve.