1 whole bone-in turkey breast, six one/2 to seven pounds
1 tablespoon minced garlic (3 cloves)
two teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
one tablespoon chopped fresh sage leaves
one teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
one 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. Area the turkey breast, skin side up, on a rack in a roasting pan.
- In a modest bowl, mix 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 immediately 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 three/four to 2 hours, till the skin is golden brown and an instant-go through thermometer registers 165 degrees F when inserted into the thickest and meatiest regions of the breast. (I check in a number of locations.) If the skin is more than-browning, cover the breast loosely with aluminum foil. When the turkey is carried out, cover with foil and enable it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned in excess of the turkey.
2008, Ina Garten, All Rights Reserved
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