5-6poundturkey breast on the bonethawed, innards removed, rinsed in cold water, and patted dry
3tablespoonsgood olive oil
1/2teaspoonground black pepper
1large lemon, zested and juiced
1tablespoonfresh rosemary leaveschopped
3/4cupdry white wine or chicken broth
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, mustard, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Rub the mixture evenly over all 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 1 ½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest part of the breast. Check the breast after an hour or so; if the skin is browning too much, cover it loosely with aluminum foil.
When the turkey is done, remove it from the oven. Cover the pan with aluminum foil and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula