Herb-Roasted Turkey Breast

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 teaspoons mustard dry
• 1 cup cooking wine dry white
• 1 tablespoon rosemary leaves fresh chopped
• 1 tablespoon sage leaves fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 3 cloves garlic minced
• 2 teaspoons kosher salt 
• 2 tablespoons juice of lemon freshly squeezed
• 2 tablespoons olive oil good
• 1  turkey breast whole bone-in

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 325 degrees F.
3. Place the turkey breast, skin side up, on a rack in a roasting pan.
4. In a small bowl, combine 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 directly on the meat.
5. Spread the remaining paste evenly on the skin.
6. Pour the wine into the bottom of the roasting pan.
7. 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.