Roasted Turkey Breast with Sweet White Wine | The Jewish Week | Food & Wine

Roasted Turkey Breast with Sweet White Wine

Roasted Turkey Breast with Sweet White Wine

Roasted Turkey Breast with Sweet White Wine. Courtesy of Ronnie Fein

Makes 6 Servings

15 min

2 hrs

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turkey breast, 4-6 pounds, (large half or smaller whole)

1 tablespoon olive oil

2 tablespoons chopped fresh ginger

1 large clove garlic, finely chopped

1-1/2 teaspoons fresh thyme leaves

salt and freshly ground black pepper to taste

1-3/4 cups sweet white wine such as Riesling


Preheat the oven to 425 degrees. Rinse and dry the turkey breast and place it skin side up in a roasting pan. Brush the skin with the olive oil. Scatter the ginger, garlic and thyme on top. Sprinkle with salt and pepper. Place the pan in the oven. Reduce the heat to 325 degrees. Roast for 30 minutes. Pour the wine over the turkey. Continue to roast for another 45-90 minutes, basting occasionally, or until a meat thermometer placed in the thickest part of the breast measures 160°F. Remove the turkey from the oven and let rest for about 15 minutes before carving. Serve with pan fluids.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.