I was talking with one of my clients recently and promised to email her my herbal turkey recipe.
And then I forgot who it was. I’m so embarrassed…lol!
So as I was asking a few of my clients if they were the one I was going to send it to, someone suggested I just send it out in an email to everyone.
Awesome idea. I emailed it out to everyone on my list, and now I’m posting it here for anyone else who might like to try it, too.
There’s a funny story behind this recipe, too.
A couple of years ago I cooked this for my sons and their wives for Thanksgiving.
The next day I picked all the meat off the bones, threw the bones away, packaged up all the meat and put it in the freezer, and saved all the other bits to cut up and freeze for Molly.
All I had left to do of that project was just cut up the scraps for her, bag them up, and put them in the freezer.
I stepped out of the room for just a few seconds. When I came back, Molly was still sitting by the kitchen counter exactly where she had been when I left.
But when I looked on the counter top, I did a double take. I was shocked!
ALL of the meat was GONE! There wasn’t a single morsel left. There wasn’t even any grease on the cutting board.
There was truly no proof a turkey had ever been in my kitchen!
Molly was quite honest about it, actually. She stood right there and owned all of her behavior.
She just looked at me without one bit of remorse or shame as if to say, “I’m just gonna be straight with you. I ate it. I couldn’t help it. It was delicious. I enjoyed it. I will do it again if I have the opportunity to. You were going to give it to me anyways. I just saved you all the work of freezing it.”
All I could do was laugh. 🙂
She’s never eaten anything off the counter like that before or since. Well, actually, there was an incident with a giant peanut butter cookie at a Christmas party, but that’s another story.
So anyways, this recipe is Molly-tested-and-approved.
Believe me (and Molly), it is DELICIOUS and so moist! It’s the only turkey recipe I use.
Herb-Roasted Turkey Recipe
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 and 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 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.
If the skin is over-browning, cover the breast loosely with aluminum foil. (I do that for most of the cooking time.)
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.
(I got this recipe off the Food Network website years ago.)
Hope you enjoy this! Please let me know if you try this recipe. I’d love to hear what you think about it.
Sending warmest wishes and herbal blessings,
Tracey (and Molly) xx