- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 packet fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves, or 1 tsp. ground sage
- 1 teaspoon chopped fresh thyme leaves, or 1/4 tsp. dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- one lemon, quartered
- 1 cup dry white wine
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
If you do not have a roasting pan, use a 9x13 casserole pan. Make a bed of vegetables in the pas using whatever you have -onions, celery, carrots, etc. Place the turkey breast on top of the vegetables.
Mince 1 tbls. of rosemary. This will go in the paste for the turkey. Save the rest.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and 2 tsp of lemon juice (from the lemon quarters) 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. Place the lemon quarters and the rest of the rosemary in the 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.