HERB ROASTED TURKEY BREAST WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS......
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 small onion, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh parsley leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Joe and Son's Mushroom Sage Olive Oil
2 tablespoons Joe and Son's Eureka Lemon Olive Oil
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, onion, herbs, salt, pepper and olive oils 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. 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.
Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!..........