- 1 bone-in turkey breast, approximately 6 to 7 pounds
- 3 cloves Garlic, minced
- 2 tsp. Dry Mustard
- 1 Tbsp. Fresh Rosemary, chopped
- 1 Tbsp. Fresh Sage, chopped
- 1 tsp. Fresh Thyme, chopped
- 2 tsp. Salt
- 1 tsp. Black Pepper, freshly ground
- 2 Tbsp. Olive Oil
- 1 cup Dry White Wine
- Juice of 1 Lemon, freshly squeezed
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 1 3/4 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. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil.