Roast Turkey Breast with Rosemary and Garlic
Roast Turkey Breast with Rosemary and Garlic
—1 Skinless Turkey Breast, bone in, about 3 lbs
—2 cloves of garlic, sliced into slivers
—1/2 Tsp dried rosemary
—3 Tbsp honey
—1 Tbsp olive oil
—1/2 Tsp black pepper
—1 Tbsp Dijon mustard
—1 Tbsp Lemon juice
—Salt to taste
Preparing the Turkey:
Preheat oven to 350°F.
Trim any fat from the turkey.
Make small slits in top of breast and insert garlic slivers and rosemary.
In a small bowl, combine honey, mustard, olive oil, lemon juice, and pepper. Brush all over turkey breast.
Sprinkle breast with salt.
Place turkey in a baking dish, meaty side up.
Roast at 350°F for forty-five to sixty minutes, depending on the size of the breast. Baste every ten to fifteen minutes until done.
To carve, slice meat off of bone on the diagonal.
Serve with Hagafen Napa Valley Estate Bottled Syrah and enjoy!!
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