Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist.
Serves 6 to 8
- 1 whole bone-in turkey breast (6½ to 7 pounds)
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup dry white wine
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meatthermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest atroom temperature for 15 minutes. Slice and serve warm with the pan juices.
Excerpted from Barefoot Contessa How Easy is That? by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.