- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary 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
- 1 tablespoon chopped fresh sage leaves
This easy recipe is followed by 3 easy steps:
Preheat oven at 325F and place turkey on a rack over a roasting pan.
Take a bowl and mix garlic, mustard, herbs, salt, pepper, and lemon juice. This makes a thick paste. Now use your hands to loosen the skin and smear half of the paste on the meat directly. Spread remaining paste evenly on the skin. Now pour wine on the bottom of roasting pan.
Roast turkey for 2 hours or until golden brown. If breast is over browning cover it with aluminum. When turkey is bake cover it with foil and leave on room temperature for 15 minutes. Slice and serve with pan juices.
Do you cook turkey breast with netting?
Set the oven at 350 degrees. If the turkey breast is wrapped in netting, cut the string from the top (skin side) of the breast leaving all but the two ends uncovered and roast for 45 minutes.
Is roasted turkey healthy?
Turkey is a very rich source of protein, niacin, vitamin B6 and the amino acid tryptophan which makes it a healthy meal. Light, skinless roasted turkey is low on saturated fat and total fat. It also contains less cholesterol than chicken, pork, or beef.
Is smoked or roasted turkey better?
The biggest difference between roasted turkey and smoked turkey is the flavor. Smoked turkey is more flavorful and tender, due to the use of smoke and the longer cooking time. However, roasted turkey has a crispy skin on the outside, without the pink tinge like smoked turkey.
How do you cook turkey breast Jamie Oliver?
Drizzle over a little oil and season with sea salt and black pepper. Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up.