The month of November is all about Thanksgiving. Most of us sit down at the table Thanksgiving evening ready to eat as much as possible, only to leave the table after the meal completely stuffed, and regretting eating those extra helpings of mashed potatoes and turkey. This Thanksgiving, follow this turkey recipe below by Food Network’s Ina Garten if you want to impress your family and cook a turkey that won’t leave you taking out your belt a notch or two at the end of the night.
This recipe is all about using fresh ingredients with lots of flavors. Between rosemary, sage, thyme and lemon, you’ll have no shortage of flavor with this turkey, and by choosing a turkey breast rather than an entire turkey, you’ll be left with all-white meat, and a more appropriate amount of food that you and your family will be happy to finish.
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and 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 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
To see the original recipe and article from FoodNetwork.com, please visit: http://bit.ly/1ibFYZx