2-3bulbs garlicpeeled and separated into cloves - not minced!
1bottledry white wine
1white onionfinely diced
4sprigsfresh thyme(or about 2 tablespoons dry thyme)
4sprigsfresh rosemary(or about 2 tablespoons dry rosemary)
2tablespoonslime juice(from 1 lime)
2ozunsalted butter , divided and softened at room temperature
Dry brine the turkey
Pat the turkey breast dry with a clean paper towel. Combine the salt, pepper, and minced garlic and rub all over the turkey breast. Refrigerate for 1-2 hours.
Bake the turkey in white wine mixture
Preheat oven to 350 degrees Fahrenheit.
In a medium baking pan, arrange the peeled whole garlic cloves in a single layer. Place the seasoned turkey breast on top of the garlic cloves. Then add all the ingredients from the wine mixture to the pan.
Cover the pan with aluminum foil and roast at 350F for 30-35 minutes. It's OK if the turkey breast is not fully cooked yet.
Strain the wine: Carefully remove the baking pan from the oven and strain the wine mixture (it will be hot! you can use the wine mixture to make gravy!), leaving the garlic cloves and turkey breast in the baking pan. *OR* Grab anotherclean baking pan and line with parchment paper. Carefully remove the garlic cloves and turkey breast from the wine marinade and place onto the new baking pan.
Increase the oven temperature to 450 degrees Fahrenheit.
Spread a layer of softened butter on top of the turkey breast. Return the turkey to the oven and roast at 450F for 10 to 15 minutes, or just until the top is golden brown and the turkey is fully cooked with an internal temperature of 165F.Let the turkey rest at room temperature for 10 minutes before slicing and serving. Serve the turkey breast with roasted garlic (it makes an amazing spread) and your favorite sides (see notes for side dish ideas!)
The total cooking time for a 2-lb turkey breast should be 45-50 minutes, or a little more or less, depending on the size of the turkey breast. Check the temperature with a meat thermometer, it should reach 165F in the thickest part. Try not to overcook it so the turkey breast doesn't dry out! If your turkey breast is larger than 2 lb, increase the wine-roasting step by 15 minutes for each pound over 2 lb.
Save that strained wine! Add a quarter to a half a cup of that wine mixture that you strained to your favorite gravy recipe!
Some amazing sides to go with roasted turkey breast: