Herb Roasted Turkey Breast

This weekend was the first holiday that the kids and I were to spend without Shane.  Typically, we fry a turkey on holidays and enjoy a delicious family dinner.  I was not about to haul out the turkey fryer and attempt this myself only  to feed only the kids and I so I took it down a notch and decided to simply roast a turkey breast.

This dinner is a hit….roasting a turkey breast is wonderful for a dinner, great for lunches throughout the week AND the kids love it!

Here is what you need:

1 whole bone-in turkey breast (5 – 7 pounds), 3 cloves minced garlic, 2 teaspoons dry mustard, 1 tablespoon chopped fresh rosemary leaves (or 1 teaspoon dried), 1 tablespoon chopped fresh sage leaves (1 teaspoon dried),  1 teaspoon chopped fresh thyme leaves (1/2 teaspoon dried), 2 teaspoons sea salt,  1 teaspoon ground black pepper, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 cup white wine

Here is what you do:

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 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 20 minutes per pound, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest area of the breast.  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.

Enjoy….and enjoy delicious turkey sandwiches throughout the week!

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