Roast Turkey Breast with Rosemary, Sage and Thyme
1 whole bone-in 7 pound turkey breast
3-4 cloves garlic, minced
2 teaspoons dry mustard
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup white wine
Preheat oven to 325F. Place the turkey breast, skin side up, on a rack set into a roasting pan.
- In a small bowl combine the garlic, mustard, rosemary, sage, thyme, salt, pepper, olive oil and lemon juice. With your fingers, gently work skin away from breast meat, being careful not to tear the skin. Rub half the herb mixture under the skin and over the meat. Rub remaining herb mixture directly onto the skin. Pour wine into the bottom of the roasting pan.
- Roast turkey for about 2 hours, until the skin is golden brown and the internal temperature reaches 165F. If needed, loosely tent the pan with foil to prevent the skin from getting too dark. Allow the breast to rest for at least 20 minutes before serving.