By Chef Alli
- 1 whole bone-in turkey breast (6-7 lbs.)
- 4 cloves garlic, minced
- 2 tsp. dry mustard
- 1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
- 1 Tbsp. chopped fresh sage (or 1 tsp. dried)
- 1 tsp. fresh thyme leaves (or 1/4 tsp. dried)
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. good olive oil
- 2 Tbsp. fresh lemon juice
- Zest of 1 lemon
- 1 cup dry white wine
Preheat oven to 450 degrees F.
Place turkey breast skin-side up on a rack in a roasting pan. Use your fingers to gently loosen the skin from the breast meat.
In a small bowl, combine garlic, mustard, rosemary, sage, thyme, salt, papper, olive oil, lemon juice and lemon zest to make a paste. Place half of paste mixture beneath the skin, directly onto breast meat, spreading out as evenly as possible. Place remaining half of paste over the skin of the turkey breast. Pour wine into the bottom of the roasting pan.
Roast turkey on the center oven rack uncovered, for 25-30 minutes, or until skin is nicely golden brown. Reduce oven temperature to 325 degrees F. and continue to cook turkey breast for an additional 1.5 to 2 hours, or until an instant-read meat thermometer registers 165 degrees F. when inserted into the thickest part of the breast. If that skin is getting too brown, cover turkey loosely with a sheet of aluminum foil.
When turkey is done, remove from the oven and cover the roasting pan tightly with foil, letting turkey breast rest for 15 minutes before slicing. Slice turkey as desired and serve with pan juices spooned over the top.