Herb Roasted Turkey Breast

Ingredients:

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 teaspoon grainy mustard
1 tablespoon chopped fresh rosemary leaves, plus 3 sprigs
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 large lemon, quartered
1 cup dry white wine

Directions:

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 3/4 of the paste directly on the meat. Season outside of bird with salt and pepper. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. Tuck lemon quarters and rosemary sprigs under bird.

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.

Note: The instant read thermometer is the best purchase you will ever make. I use an oven proof model that can be inserted in the meat throughout cooking. Mine has an ovenproof wire that runs to a digital read out box that sits outside the oven and beeps when the desired internal temperature is reached. You'll never overcook your turkey again with this gadget.