- 7 lb. turkey breast
- 2 T. softened butter
- 2 T. herbs de Provence
- 1 T. kosher salt
- 1 t. black pepper
- 3 cloves of garlic, minced
- 2 T. fresh squeezed lemon juice (juice of 1 lemon)
- 1 C. white wine
- Preheat oven to 325 degrees
- Make a paste with the butter, herbs, salt, pepper, garlic, and lemon juice
- Carefully run your fingers under the skin of the turkey to make pockets to spread the paste
- Put most under the skin, but spread a little bit on the outside of the bird
- Place the thickest part of the breast, up in the roasting pan
- Pour the wine in the bottom of the pan
- Bake for 1 ½ hours with the cover on
- Uncover and bake for an additional ½ hour
- Remove from the oven and check to see that the internal temperature is 165 degrees, if it IS, remove the turkey breast from the pan, place on a platter, and cover with foil. If it is NOT, return to the oven and cook in 15 minute intervals until it is.
- Allow the breast to rest for a ½ hour before carving
Tips and Tricks:
- I use brine when I roast a turkey or turkey breast. Follow my link for the recipe.
- I use a covered roasting pan to roast the turkey breast. If you don’t have one, simply cover a pan with foil for the first 1 ½ hours.
- Try serving the breast in chunks instead of slices. Remove the entire side of the breast, and cut into 1 inch chunks. The turkey doesn’t dry out, when you serve it this way.