|Serves||6 to 8|
Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weekend night dinner, and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist.
|1||whole bone-in turkey breast (6½ to 7 pounds)|
|2||Tbsp. good olive oil|
|1||Tbsp. minced garlic (3 cloves)|
|2||tsp. freshly squeezed lemon juice|
|2||tsp. dry mustard|
|1||Tbsp. chopped fresh rosemary leaves|
|1||Tbsp. chopped fresh sage leaves|
|1||tsp. chopped fresh thyme leaves|
|1½||tsp. kosher salt|
|½||tsp. freshly ground black pepper|
|¾||cup dry white wine|
This content is from the book Barefoot Contessa How Easy is That? by Ina Garten.
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