Herb Roasted Turkey Breast

This is another favorite of Gab's.  I have combined recipes from Ina Garten (Barefoot Contessa), Alton Brown, and Giada de Laurentis.  The "paste" can be used on a whole turkey or a turkey breast.

Ingredients:

• 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

Directions:

1. Preheat oven to 325 degrees
2. Make a paste with the butter, herbs, salt, pepper, garlic, and lemon juice
3. Carefully run your fingers under the skin of the turkey to make pockets to spread the paste
4. Put most under the skin, but spread a little bit on the outside of the bird
5. Place the thickest part of the breast, up in the roasting pan
6. Pour the wine in the bottom of the pan
7. Bake for 1 ½ hours with the cover on
8. Uncover and bake for an additional ½ hour
9. 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.
10. 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.