Herb Roasted Turkey Breast ~ an easy, foolproof method for a well seasoned, tender and juicy turkey breast!
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An easy, foolproof method for a well seasoned, tender and juicy turkey breast!
- 1 whole bone-in turkey breast, thawed (6-7 pounds)
- 3 cloves garlic, minced
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves, stems removed
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/4 cup unsalted butter, melted and cooled
- juice of 1 whole lemon
- 1 cup dry white wine
- 2 tablespoons olive oil (for brushing on the bird)
Preheat 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 set inside a roasting pan.
In a small bowl combine the garlic, mustard, rosemary, sage, thyme, salt, pepper, butter and lemon juice. Mix to combine.
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. Pour 1 cup of wine into the bottom of the roasting pan. Roast the turkey breast for 1 hour. Remove from the oven and brush the entire turkey breast with olive oil. Add a small amount of water to the bottom of the pan if the wine has evaporated.
Return the turkey breast to the oven and roast for another 60 minutes. Remove from the oven and cover the turkey breast with foil. Allow it to rest at room temperature for 30 minutes before carving.
Recipe adapted from Ina Garten
Here are a few of our favorite kitchen tools used when making this turkey breast (each photos is clickable):
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