Goya's Mojo Herb-Roasted Turkey Breast
Ingredients
- 2 bone-in, skin-on turkey breasts, 3 to 4 lbs. each
- 1 bottle (24.5 oz) GOYA® Mojo Criollo Marinade
- 2 packets Sazon Goya with Coriander and Annatto
- ½ cup GOYA® Unsalted Stick Butter, Room Temperature
- ¼ cup finely chopped fresh sage
- 4 tsp finely chopped fresh rosemary
- 4 tsp finely chopped fresh thyme
- 1 Tbsp GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 Tbsp GOYA® Minced Garlic
- 1 tsp GOYA® Chili Powder
- 1 packet GOYA® Chicken Flavored Bouillon
- 1 cup GOYA® White Cooking Wine
Instructions
- Marinate turkey breasts in Mojo Criollo and Sazón in airtight container in refrigerator for minimum 6 hours, preferably overnight.
- In a small bowl, combine butter, sage, rosemary, thyme, Adobo, garlic and chili powder. Rub herb butter all over turkey breasts and under skin. Place skin-side up in roasting pan fitted with rack. Let stand at room temperature for 45 minutes (this will ensure turkey cooks evenly). Pour wine into the bottom of the pan.
- Preheat oven to 400℉. Roast turkey breast for 15 to 20 minutes or until roast is starting to lightly brown. Reduce temperature to 325℉. Roast for 60 to 70 minutes or until internal temperature reaches 165℉.
- Transfer roast to cutting board; tent with foil. Let rest for 15 minutes before slicing.
- Place roasting pan over medium heat. Stir in water and bouillon; bring to a boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until pan juices are reduced and slightly thickened.
- Slice meat and serve with pan juices.
Notes
Note: Sauvignon Blanc is a good wine to pair with turkey. For a festive holiday platter, garnish turkey breast slices with large bunches of herbs.
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