Who said turkey is just for Thanksgiving? Soon after the holidays, I found turkey breast on sale at my local grocery store. I remember serving turkey breast years ago (pre-kid days) for company and I had forgotten just how easy it was! I find turkey breast to be more manageable than the whole bird and is very easy to fix for a delicious weeknight meal for the family or a company-worthy meal. And not to mention, it makes great turkey sandwiches for lunches! I ended up making two breasts but the recipe is for one breast.
Recipe by: Ina Garten
- 1 whole bone-in turkey breast (6 1/2 to 7 pounds)
- 3 cloves of garlic, minced
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 cup 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 lemon juice to make a paste.
Loosen the skin from the meat with your fingers and smear the paste underneath the skin and over the skin.
Pour the one cup of wine in the bottom of the roasting pan.
Roast the turkey breast in the oven for 1 3/4 to 2 hours until a meat thermometer registers 165 degrees in the thickest part of the meat. The skin will be quite brown (I didn’t mind this but if you do, you could cover the breast loosely with some aluminum foil in the oven). Remove from the oven, cover with foil loosely and let it rest at room temperature for 10-15 minutes. Slice and serve with pan juices served over the turkey.