Ingredients

1 whole bone-in turkey breast, 6 – 7 pounds

3 cloves minced garlic

2 teaspoons dry mustard

1 tablespoon chopped fresh rosemary leaves, stems removed

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme leaves

2 teaspoons Sea Salt

1 teaspoon freshly ground black pepper

2 tablespoons good olive oil

1 whole lemon, juiced

1 cup dry white wine

 

Instructions

Preheat the oven to 325 degrees. Rinse the turkey breast in cold water and pat dry with paper towels. Place the turkey breast skin side up on a rack in a roasting pan. Combine the garlic, mustard, rosemary, sage, thyme, salt, pepper, olive oil and lemon juice.

Gently loosen the skin from the meat by pushing your fingers under the skin. Spread half the paste directly on the meat. Rub the remaining herb mixture evenly on top of the skin. Add 1 cup of dry white wine to the bottom and roast the turkey for 2 hours at 325 degrees. Add a small amount of water to the pan if all the wine dries up before the turkey is done.

Remove from the oven and cover the turkey breast with foil. Allow it to rest at room temperature for at least 15 minutes.

Slice and serve with the pan juices if desired.

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Quick tip: Make a gravy out of the pan juices by combining them with a corn starch slurry (corn starch and water) and then straining the thickened mixture to remove any larger pieces from the pan.

Recipe and image courtesy of Saving Dessert.