Herb Roasted Turkey Breast
Source of Recipe
adapted from the Barefoot Contessa
Recipe Introduction
This was very juicy and tender w/a good flavor and the gravy was dark, rich, and delicious.
List of Ingredients
1 whole bone-in turkey breast -- 6 1/2 to 7 pounds (mine was almost 9 lbs.--Honeysuckle White)
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard -- I used about 3/4 tsp. and might use a bit more next time
1 tablespoon chopped fresh rosemary leaves -- I used about 3/4 tsp. dried cracked rosemary
1 tablespoon chopped fresh sage leaves -- I used about 3/4 tsp. dried sage
1 teaspoon chopped fresh thyme leaves -- I used about 1/3 tsp. dried thyme
3/4 teaspoon Penzey's Mural of Flavor -- approx. (optional, my addition)
2 teaspoons kosher salt -- I used about 1 1/2 tsp. and will reduce next time since the drippings were salty
1 teaspoon freshly ground black pepper -- used less
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice -- I used fresh orange juice and stuffed the breast w/the orange wedges
1 cup dry white wine -- I used about 3/4 homemade chicken stock and 3/4 cup dry vermouth and will use atleast a cup of each next timeRecipe
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive 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 the wine 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 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
NOTES : Made Thanksgiving 2008-- I basted a couple of times and it registered about 168? after 2 hrs. but was still slightly pink towards the bottom after resting. Used 1/2 cup chicken stock and 1/2 cup vermouth but the pan started to dry up so adde a bit more of each. Will use more to start next time. I strained and defatted the juices and thickened w/a cornstarch slurry. Drippings were really salty so I will reduce kosher salt next time.
7 of us ate one side of the breast on Thanksgiving and still had enough left for club sandwiches and 1 lunch for the 4 of us.
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