I just love making a roasted whole turkey breast with herbs at any time of the year. Your house will smell like Thanksgiving…even if it’s Spring, Summer or Winter! The Loon and I love carving this up and having amazing sandwiches all week. And let me tell you, when you’re ready to make the classic Monte Cristo sandwich…there is no substitute. The Loon loves his Monte Cristo’s…and soon, you’ll be hearing about that in his latest Loon Log. Until then, make this on a Sunday night, and enjoy all week long!
Roasted Whole Tureky Breast with Herbs
- 1 whole bone-in turkey breast ranging from 3 to 6 lbs
- 3 garlic cloves minced
- 1 tbsp dry mustard
- 1 tsp fresh sage chopped
- 1 tsp fresh thyme chopped
- 1 1/2 tsp Kosher salt
- 1 tsp fresh ground black pepper
- 2 tbsp quality olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 cup dry white wine
- 1 cup chicken stock
- Pre-heat the oven to 325 F.
- Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, fresh herbs, salt, pepper, olive oil, and lemon juice to make a paste.
- Loosen the skin from the meat with your fingers and then smear half of the paste directly on the meat.
- Spread the remaining paste evenly on the skin.
- Pour the wine and chicken stock in the bottom of the roasting pan.
- Roast the turkey for about 1.5 hours to 2 hours (depending on weight), until the skin is a golden brown and an instant-read thermometer reads 165 F when inserted into the meatiest part of the breast.
- If the skin gets to brown, cover loosely with foil.
- When the turkey is done, cover with foil and allow it to rest for 15 minutes.
- Slice and serve with the pan juices pan over the tureky