Garlic and Herb Roasted Turkey Breast with Tarragon Mayonnaise

Garlic and Herb Roasted Turkey Breast with Tarragon Mayonnaise Recipe
Jeff Kauck
Prepare the mayonnaise a day ahead, and refrigerate. Garnish the platter with fresh tarragon sprigs and lady apples.


12 servings (serving size: 4 ounces turkey and 1 tablespoon mayonnaise)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 27 %
Fat 8.9 g
Satfat 1.5 g
Monofat 2.6 g
Polyfat 4.3 g
Protein 48.2 g
Carbohydrate 2.3 g
Fiber 0.1 g
Cholesterol 139 mg
Iron 2.5 mg
Sodium 456 mg
Calcium 27 mg


1 (6-pound) whole bone-in turkey breast
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh sage
1 tablespoon extravirgin olive oil
2 teaspoons grated lemon rind
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
Cooking spray
1 1/2 cups water
1 cup light mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon Dijon mustard
3/4 teaspoon tarragon vinegar


Preheat oven to 350°.

To prepare turkey, trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.

Combine 2 tablespoons tarragon and next 6 ingredients (through garlic), stirring well. Rub tarragon mixture under loosened skin and over breast meat. Place turkey, breast side up, on a wire rack coated with cooking spray. Place rack in a roasting pan. Pour 1 1/2 cups water into pan. Bake at 350° for 1 hour. Baste turkey with pan juices. Bake an additional 30 minutes or until a thermometer registers 165°. Remove turkey from oven. Loosely cover with foil; let stand 20 minutes. Remove skin from turkey; discard. Thinly slice turkey.

To prepare mayonnaise, combine mayonnaise and the remaining ingredients, stirring well. Serve with turkey.


David Bonom,

December 2006
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