Lemon-Herb Roasted Turkey Breast

Ingredients

• 1

  whole bone-in turkey breast (6 1/2 to 7 pounds), with skin or skinless

  
  

• 1 tbsp

  minced garlic (3 cloves)

• 2 tsp

  dry mustard

• 1 tbsp

  chopped fresh rosemary leaves

• 1 tbsp

  chopped fresh sage leaves

  
  

• 1 tsp

  chopped fresh thyme leaves

• 2 tsp

  kosher salt

• 1 tsp

  freshly ground black pepper

• 2 tbsp

  good olive oil

  
  

• 4

  packets of True Lemon (dissolved in 2 tbsp of water)

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• 1 c

  dry white wine

  
  

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 True Lemon juice to make a paste. If using skinless: evenly coat the turkey with the paste. If using with skin: 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.
3. Pour the wine into the bottom of the roasting pan. Roast the turkey for 1 hour 45 minutes 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. Be sure to test in several places.
4. 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.