No Fail Turkey Breast

Updated: May 6, 2019

So Thanksgiving has been that of my dads, he cooks everything for the big meal! Finally it has come the year that my parents are gone and we now have our own home...I cannot wait to make Thanksgiving. I have been thinking about this for a little over a month and now that the count down has begun I actually tried to cook my first "turkey."

I carefully did research, called my dad and the same advice from everyone was, "DON'T OVER COOK IT!!" Alrighty...because I can totally see into the turkey and tell whether or not the bird is done and yeah I will admit....I don't have a meat thermometer. I have NEVER used a meat thermometer.  But maybe for Thanksgiving I will get one....I will keep you updated. 

So after researching adequate cook times per pound of turkey, ideal temperatures, "fail proof" recipes, and the unique herbs added to the turkey I decided to start with a butter, white wine, and thyme recipe...seemed easy enough!


Turkey breast bone in(6 #)

1 thin sliced lemon

1 entire bulb of garlic-minced

4 sprigs of fresh thyme

1 cup white wine

1/2 stick of soft butter



  1. Preheat the over to 400*F, line your baking pan(we used a 9x13 pyrex), then prep your bird. 

  2. Gently pull the skin off the meat so that you can slather your butter under the skin(about half the butter). Then on top of the skin slather the other half. Place into pan to finish seasoning with a generous amount of salt and pepper on the skin, then sprinkle your minced garlic everywhere(inside even), lay a few lemon slices on top along with your fresh thyme. 

  3. Whatever falls off into the pan, let it because you will add your 1c of white wine to the pan for the most heavenly drippings I have ever tasted. 

  4. Put your bird into the oven, 30 minutes into cooking I rotated the bird 180* and basted with drippings, kept cooking for 20 more minutes then turned oven down to 325. I basted the bird again and allowed the bird to cook for another 50 minutes(25 minutes into the 50 I basted the bird again) then I pulled the bird out and let it rest for 15-20 minutes.

Also note I was cooking two veggies in the oven the entire time...I had to cook brussels sprouts, sweet potatoes, butternut squash, stuffing and cranberries. This factor may affect your cooking times and temperatures. 

Use the drippings for an amazing gravy!

We will be making soup, salads, pot pies, and more with all of the left overs we now have! #eatfficient

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