For Christmas this year we had ham so I didn’t want to do that again for New Year’s Day so I made a turkey breast. Not to be confused with a full fledged turkey.
This turkey was just enough for my small family. The mustard and the herbs in the paste gave it such a nice flavor. It wasn’t overpowering but just right.
(recipe slightly adapted from Ina Garten)
1 whole bone-in turkey breast, 3-5 lbs.
1 Tbsp minced garlic
2 Tbsp yellow mustard
1 Tbsp of each: chopped fresh rosemary leaves, chopped fresh sage leaves, and chopped fresh thyme leaves
2 tsp salt
1 tsp black pepper
2 Tbsp olive oil
Juice of one lemon
2 c chicken stock
2 Tbsp butter, softened
Preheat oven to 325 degrees F.
Rinse and pat dry the turkey breast. Loosen the skin on the turkey. Place on a rack in a roasting pan, skin side up.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice. Whisk until combined thoroughly.
Spread half of the herb mixture under the skin. Add several pats of butter under the skin. Spread remaining butter on skin then spread the herb mixture.
Pour the chicken stock into the roasting pan.
Roast the turkey for 1 1/2 to 2 hours, basting periodically, until a thermometer reads 165 degrees F when inserted into the thickest part of the breast.
Remove from oven and cover loosely with foil for 15 minutes.