1 author: Ina Garten FoodNetwork 2008
2 directions: 'Preheat oven to 325F. Place the turkey breast, skin side up, on a
3 rack in a roasting pan.
6 In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil and
7 lemon juice to make a paste. Loosen the skin from the meat gently with your fingers
8 and smear half of the paste directly on the meat. Spread the remaining paste
9 evenly on the skin. Pour the wine into the bottom of the roasting pan.
12 Roast the turkey for 1¾ to 2 hours, until the skin is golden brown and an instant-read
13 thermometer registers 165F when inserted into the thickest and meatiest areas
14 of the breast (I test several places). If the skin is over-browning, cover the
15 breast loosely with aluminum foil. When the turkey is done, cover with foil and
16 allow it to rest at room temperature for 15 min. Slice and serve with the pan
17 juices over the turkey.'
32 name: minced Garlic (3 cloves)
46 name: chopped fresh Rosemary Leaves
53 name: chopped Fresh Sage Leaves
60 name: chopped Fresh Thyme Leaves
74 name: ground black pepper
88 name: freshly squeezed lemon juice
98 name: Herb Roasted Turkey Breast