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Herb-Roasted Turkey Breast

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Ingredients

  • 1 Whole bone-in Turkey breast (6-1/2 to 7 pounds)
  • 2 Tablespoons good olive oil
  • 1 Tablespoon minced garlic (3 cloves)
  • 2 Teaspoon freshly squeezed lemon juice
  • 2 Teaspoons dry mustard
  • 1 Tablespoon chopped fresh rosemary leaves
  • 1 Tablespoon chopped fresh sage leave
  • 1 Teaspoon chopped fresh thyme leave
  • 1-1/2 Teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup dry white wine

Details

Servings 6

Preparation

Step 1



Preheat the oven to 325 degrees. Place the turkey

breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, lemon juice,

mustard, rosemary, sage, thyme, salt and pepper.

Rub the mixture evenly all over the skin of the turkey

breast. (You can also loosen the skin and smear half of

the paste underneath, directly on the meat.) Pour the

wine into the bottom of the roasting pan.

Roast the turkey for 1-1/2 to 1-1/4 hours, until the skin

is golden brown and an instant-read meat thermometer

165 degrees when inserted into the thickest and

meatiest area of the breast. Check the breast after an

hour or so; if the skin is over browning, cover it

loosely with aluminum foil.

When the turkey is done, remove from the oven, cover

the pan with aluminum foil and allow the turkey to rest

at room temperature for 15 minutes. Slice/Serve

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