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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- 6 12-7 lbs whole bone in turkey breast
- 34 teaspoon garlic powder
- 2 teaspoons dry mustard
- 12 tablespoon rosemary
- 12 tablespoon sage
- 12 tablespoon thyme
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 cup dry white wine
Method
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.
- Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat.
- Spread the remaining paste evenly on the skin.
- Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast.
- (I test in several places.)
- If the skin is over-browning, cover the breast loosely with aluminum foil.
- When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
- Slice and serve with the pan juices spooned over the turkey.
