Herb-Roasted Turkey Breast
By mshores
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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