Adapted for kosher cooking from Lynda’s Recipe Box, which adapted it from Ina Garten.
Serves 1 person per half pound of meat.
- 1 turkey breast filet (skin on)
- 1 tablespoon fresh minced garlic
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup chicken broth or white wine.
- Preheat oven to 325 degrees F. Place turkey breast skin side up on a rack in your roasting pan. In a small bowl, mix together the mustard, garlic, herbs, pepper, lemon juice and olive oil. Loosen the skin carefully from the meat of the turkey. With your fingers, gently smear half of the herb mixture underneath the skin. Pat skin back in place and then rub remaining herb mixture over the skin. Pour the chicken broth or wine into the bottom of the roasting pan.
- Roast the turkey breast, uncovered until an instant read thermometer inserted at the thickest part of the meat reads 165 degrees F. Start checking after forty minutes–our lean birds cook quickly. If the skin is getting too brown, cover loosely with foil.
- When turkey is done, remove from oven, and let meat rest for 15-20 minutes. Slice and serve with the pan juices spooned over the meat.