Our son used the cabin last week with friends from his days at St Olaf college. While he was there, neighbor and ovenbuilder Greg called the cabin and said the oven was going to be stoked for the New Years weekend. Needing something healthy that was compatible with getting rid of the 5 lbs accumulated over Christmas, I searched Ina Garten's new cookbook! Herb roasted turkey breast caught my eye. It sounded really fresh tasting with all the herbs....and it was!!
The turkey breast I used was half the size that the recipe called for...but I made the same amount of marinade, rubbed most of it over the breast, and tried to smear some of it under the skin.
Herb-roasted turkey breast
from Barefoot Contessa
1 whole bone-in turkey breast (approximately 7 pounds)
2 tablespoons good olive oil
3 cloves garlic, minced
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 1/2 teaspoon kosher salt
1/2 tsp greshly ground black pepper
1/4 cup dry white wine
We prepped the oven to roasting temperature...approximately 450-500 degrees, and kept a small flame burning. After rubbing the marinade over the turkey breast, and pouring the wine in the bottom of the roasting pan, we roasted it approximately an hour until the thermometer registered 165 degrees. We covered it with tin foil when it started to brown too much, and rotated it a few times for even cooking. Letting it rest for 10 minutes after cooking was the hardest part....we wanted to dive right in! Roasted yukon gold potatoes and brussel spouts completed the meal!