Tender, juicy, and delicious! This lemon-herb roasted turkey breast is the perfect addition a smaller gathering for Thanksgiving Day.
1 whole bone-in turkey breast (6 1/2 to 7 pounds), with skin or skinless
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
4 packets True Lemon dissolved in 2 tablespoons of water
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.
- In a small bowl combine the garlic, mustard, herbs, salt, pepper, olive oil, and True Lemon juice to make a paste. If using skinless: evenly coat the turkey with the paste. If using with skin: 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. Roast the turkey for 1 hour 45 minutes 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. Be sure to 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.