Roast Turkey Breast with Herbs


6 to 7 pound bone-in turkey breast
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 tsp. fresh lemon juice
2 tsp. dry mustard
1 Tbsp. rosemary
1 Tbsp. sage
1 tsp. thyme
¾ cup dry white wine


Preheat oven to 325 degrees. Place the turkey breast in a roasting pan, skin side up. In a small bowl, combine olive oil, garlic, lemon juice, mustard, rosemary, sage and thyme. Rub over turkey. Pour the wine into the bottom of the pan. Roast uncovered for 1½ hours or longer until meat thermometer registers 165 degrees in thickest part of breast. Cover breast with foil if over-browning occurs during cooking time.

When done, transfer turkey breast to cutting board, cover with foil, and allow to rest for 15 minutes before carving. Reserve pan juices for gravy. Serves 6 to 8.