Herb Roasted Turkey Breast

1 whole bone-in turkey breast, 6 ½ to 7 pounds
1 Tbsp minced garlic
2 tsp dry mustard
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh sage leaves
1 tsp chopped fresh thyme
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 cup white wine

Preheat oven to 325°


Place turkey breast skin side up on a roasting pan. 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 the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour wine into the bottom of roasting pan.

Roast turkey for 1 ¾ to 2 hours until skin is golden brown and an instant-read thermometer registers 165 degrees.

When turkey is done, cover with foil and allow to rest at room temperature for 15 min. Slice and serve with pan juice over turkey.


This recipe comes from the kitchen of Barbara Kieran