Herbed Roasted Turkey Breast

Well, it's been long enough since Thanksgiving to bake a turkey breast. I probably will not be having stuffing, gravy and 8 different vegetables, but love turkey. Plus you have left over turkey for casseroles, sandwiches, soup, etc. And did I mention they were on sale for .99 cents. I stocked up.

Roasting the turkey at 325 degrees and allowing it to rest for 15 minutes ensures it will be very moist. Please don't over cook. Use your thermometer, 165 degrees is perfect.

Herb-Roasted Turkey Breast
6-8 servings
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1 whole bone-in turkey breast (6 1/2 to 7 pounds)
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup dry white wine.

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest are of the breast. Check the breast after an hour or so; if the skin is over browning, cover it loosely with foil.

When the turkey is done, remove from oven, cover the pan with foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with pan juices.