First off, let me apologize for the pictures. This is the type of meal that you smell, see and want to eat the second you can and that is what I time for pictures! I also divided this recipe in half because all I could find was a split breast when I went to the market but that was perfect for our family. Make sure that you use a meat thermometer to test the temperature, especially if you are using a split breast because it was done sooner than 2 hours. I will post a recipe for the smashed red potatoes next..they were delicious!

Herb Roasted Turkey Breast
Adapted from Ina Garten
Serves 6

1 whole bone-in turkey breast
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 cup dry white wine

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.



Edith Pilaff said...

Hi,i just wanted to say hello and mention that your roasted turkey looks delicious.I also like very much your best coconut cake,in fact i have a wee question:is coconut cream different from coconut milk?Is it the stuff that comes in little blocks?
Congratulations for your rather wonderful blog!!

À LA GRAHAM said...

Hi Edith,
Yes, they are different; cream of coconut is much thicker than coconut milk. The consistency is somewhat like crisco/lard. In the US they sell it in liqour stores as it is often used in making pina coladas. Here is a link to the kind I use.

Keri said...

Whoa,, this looks like a dream. Congrats.. you need a spot on Gordon Ramsey's new show, "Master Chef"... Imean really... fantastic.

Take care, keep cooking AND BLOGGING

Edith Pilaff said...

Hi,many thanks for the info!I'll start the hunting.....
Take care,xxx

The Domestic Adventurer said...

I just made (but haven't posted yet) an herb roasted pork tenderloin - also an Ina recipe. It looks similar and was also very aromatic and good.

Looks great!!


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