Time: 2 hours 40 minutes
Complexity: easily
Servings: 6

Even if you substitute only the breast for the whole turkey, the dish will still look very festive and appetizing. Before roasting, the whole breast is rubbed under the skin and all over with a herb paste made from chopped fresh herbs (rosemary, sage, thyme), garlic, and dry mustard in olive oil and lemon juice. Roast on a rack in a roasting pan over a small amount of dry white wine. The tender turkey meat will infuse wonderful flavors and develop a crispy skin. Serve sliced ​​and drizzled with the roasting juices.

Ingredients:

• 1 whole turkey breast on the bone, 3 - 3.5 kg.
• 1 tbsp. minced garlic (3 cloves)
• 2 tsp mustard powder
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 2 tbsp. l. olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, mustard powder, rosemary, sage, thyme, black pepper, lemon juice, white wine

We recommend

Preparation:

Step 1
• Preheat oven to 350°F (160°C). Place the turkey breast, bone-side down, on a rack in a roasting pan.
Step 2
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to form a paste. Using your fingers, gently separate the skin from the meat and apply half of the paste directly to the breast. Spread the remaining paste evenly over the skin. Pour the wine into the bottom of the roasting pan.
Step 3
• Roast the turkey for 1.5-2 hours, until the skin is golden brown and a thermometer inserted into the meatiest part of the breast registers 165°F (74°C) (I check in several places). If the skin is browning too quickly, tent the breast loosely with foil.
Step 4
• When the turkey is done, cover it with foil and let it rest at room temperature for 15 minutes. Slice and serve, basting with the pan juices.

Votes: 1