1cupdry white wine such as Chardonnay, or chicken broth
Instructions
Preheat the oven to 325°F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, rosemary, sage, thyme, parsley, salt, pepper, and olive oil. It will look like a paste. Gently smear half of the paste under the skin of the meat. Rub the rest on top of the skin. Add the wine into the bottom of the roasting pan.
Roast the turkey for 2 ½ to 3 ¼ hours, until the skin is golden brown and internal temperature reaches at least 160-165°F when measured with an instant-read thermometer in the thickest part of the breast. If the skin is browning too quickly, place a piece of foil loosely over the turkey breast.
When it reaches 165°F, remove from oven and cover loosely with foil and let rest for at least 15 minutes before slicing and serving with pan juices or gravy.
Video
Notes
If the turkey breast is frozen, thaw it in the refrigerator. It takes about 4 hours per pound to thaw, so if you have a 7 pound turkey plan on 28 hours (roughly a day and a half). Thawed turkey will keep in the refrigerator for up to 4 days.
Dice or slice cooked turkey so it cools rapidly. Cooked turkey can be refrigerated for up to 4 days; it can be frozen for four to six months. Thaw in the refrigerator.