1 whole bone-in turkey breast, 8-9 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
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
1/2 cup dry white wine


  1. Preheat the oven to 350 degrees F. Place breasts on a roasting pan or cooking tray.
  2. In a little dish or bowl, consolidate the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a cooking paste. Release the skin from the meat tenderly with your fingers and smear half of the cooking paste straightforwardly on the meat. Spread the rest of the glue equitably on the skin. Empty the wine into the base of the cooking dish.
  3. Cook the turkey for 1 3/4 to 2 hours, until the skin is brilliant dark colored and a moment read thermometer registers 165 degrees F when embedded into the thickest and meatiest regions of the bosom. (test in a few spots.) If the skin is over-carmelizing, spread the breast freely with aluminum foil. At the point when the turkey is done, spread with thwart and enable it to rest at room temperature for 15 minutes. Cut and present with the skillet juices spooned over the turkey.

Yield: 6 servings