Sick of eating dried out, tasteless turkey for your Thanksgiving dinner? This herb-roasted turkey breast packs a punch of flavor and will have your family wishing it was Thanksgiving every day of the year!
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
- Preheat the oven to 325 degrees F and place the turkey breast on a rack in a roasting pan with the skin side up.
- Grab a small bowl and combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice, forming a paste.
- Gently loosen the skin from the meat with your fingers and smear half of the paste 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 reads 165 degrees F when inserted into the thickest and meatiest part of the turkey breast (test in several places). If the skin is over-browning, cover the turkey with aluminum foil.
- When done, cover with foil and allow the turkey to rest at room temperature for 15 minutes.
- Slice and serve with the pan juices spooned over the turkey.
Recipe courtesy of Ina Garten