I hope everyone had a great Christmas! Jen and I had some family and friends over for dinner so I am going to post the meal over the next three days (I am taking this week off from cooking). For tonight I am going to post the turkey breast which was my first time but the easiest thing I did. Due to the dinner party, no final pictures but hey you will get the idea from the how to pictures.

Let’s cook!

Herb Roasted Turkey Breast

1 whole bone-in turkey breast (mine was 7lbs)

3 cloves of garlic, minced

2 teaspoons dry mustard

1 tablespoon fresh rosemary, chopped

1 teaspoon fresh thyme leaves, chopped

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

2 tablespoons olive oil

1 lemon, juiced

1 cup dry white wine

Preheat oven to 325. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice.

Mix well to form a paste.

Place the turkey breast, skin side up, on a a rack in a roasting pan. Loosen the skin from the meat gently with your fingers.

Smear half of the paste directly on the meat.

Spread the remaining paste evenly on the skin.

Pour the wine into the bottom of the roasting pan.

Roast the turkey for 2 hours, or until your meat thermometer registers 165. Let the turkey rest for 15 minutes before you cut. Also, serve the turkey slices with a spoon full of juices from the bottom of the pan.

Tomorrow I will post Beef Wellington which was the hardest thing I have ever cooked!

Happy Cooking!