Herb-Roasted Turkey Breast

Ingredients

• Turkey breast

  Fryer-roasters, meat only, raw

  100g

• Garlic Cloves, with Herbs

  Roland

  1 tablespoon or 9g

• Mustard

  Prepared, yellow

  2 tsp or 1 packet or 10g

• Rosemary

  Fresh

  1 tbsp or 2g

• Sage

  Spices, ground

  1 tbsp or 2g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  2 tbsp or 30g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

Directions

1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
2. 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.
3. 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. 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.
4. (source: https://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe-1943552)