Herb-Roasted Turkey Breast

Name: Herb-Roasted Turkey Breast
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 2 teaspoons dry mustard; 237 milliliters dry white wine; 1 Tbsp chopped fresh rosemary leaves; 1 Tbsp chopped fresh sage leaves; 1 teaspoon chopped fresh thyme leaves; 3 cloves tablespoon minced garlic; 2 teaspoons kosher salt; 2 Tbsps freshly squeezed lemon juice; 2 Tbsps good olive oil; 1 whole bone-in turkey breast, 6 1/2 to 7 pounds

Need a gluten free, dairy free, and primal main course? Herb-Roasted Turkey Breast could be a super recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 28g of protein, 7g of fat, and a total of 211 calories. Head to the store and pick up rosemary leaves, garlic, wine, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 2 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Place the turkey breast, skin side up, on a rack in a roasting pan.

Ingredients you will need

Turkey Breast

Equipment you will use

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.

Ingredients you will need

Lemon Juice

Olive Oil

Mustard

Garlic

Pepper

Herbs

Meat

Salt

Equipment you will use

Bowl

Spread the remaining paste evenly on the skin.

Ingredients you will need

Spread

Pour the wine into the bottom of the roasting pan.

Ingredients you will need

Wine

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Whole Turkey