Ingredients
The following ingredients have 4 Servings
- 5-7 pounds turkey breast, natural, un-brined ((boneless or bone-in))
- 16 tablespoons 2 sticks unsalted butter, softened
- 4 heads garlic (divided)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh rosemary leaves
- 2 teaspoons chopped fresh sage leaves
- 2 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Juice and zest of 1 lemon
- ½ cup dry white wine
- 1 cup chicken broth
Instruction
- Heat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick cooking spray, and place the wire rack over the pan.
- Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack.
- Mince 20 cloves (about 2 headof garlic and cut the other 2 heads of garlic in half.
- In a small bowl, mix together butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice and lemon zest.
- Using your fingers, loosen the skin from the breast meat.
- Smear 1/3rd of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/3rd garlic butter to coat the outer skin of the breasts.
- Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.
- Pour wine and broth into the bottom of the roasting pan, and set the garlic halves in the roasting pan.
- Roast the turkey at 325°F for 1½ -2 hours or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil.
- When done, the turkey should be a dark amber in color and gorgeous.
- Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing.
- Taste the pan juices and, if desired season. Serve the turkey with the pan juices.
- Enjoy!
