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Tuesday, June 13, 2017

Herb-Roasted Turkey Breast

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

Preheat the oven to 325F. 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 165F when inserted 
into the thickest and meatiest areas of the breast. (test in several 
places.) 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. 

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