Herb-Roasted Turkey Breast
Just tried this recipe today. It was super delicious and very moist.
Recipe:
1 6-7 lb whole bone-in turkey breast
1 Tbs garlic, minced
2 tsp dry mustard
1 Tbs chopped fresh sage leaves
1 tsp chopped fresh thyme leaves
2 tsp salt
1 tsp black pepper
2 Tbs oil
2 Tbs fresh squeezed lemon juice
3/4 C white grape juice
1/4 C rice vinegar
Preheat the oven to 325° F. Place turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, 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. Spread the remaining paste evenly on the skin. Pour juice and vinegar into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers between 160-165° F when inserted into the thickest and meatiest areas of the breast. (test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover tightly with foil and wrap it in a large towel and allow it to rest for 30 minutes. Slice and serve with the pan juices spooned over the turkey.
1 6-7 lb whole bone-in turkey breast
1 Tbs garlic, minced
2 tsp dry mustard
1 Tbs chopped fresh sage leaves
1 tsp chopped fresh thyme leaves
2 tsp salt
1 tsp black pepper
2 Tbs oil
2 Tbs fresh squeezed lemon juice
3/4 C white grape juice
1/4 C rice vinegar
Preheat the oven to 325° F. Place turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, 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. Spread the remaining paste evenly on the skin. Pour juice and vinegar into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers between 160-165° F when inserted into the thickest and meatiest areas of the breast. (test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover tightly with foil and wrap it in a large towel and allow it to rest for 30 minutes. Slice and serve with the pan juices spooned over the turkey.
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