Step 1

Preheat the oven to 325 degrees. Place the turkey breast on a

Step 2

rack in a roasting pan, skin side up.

Step 6

In a small bowl, combine the olive oil, garlic, lemon juice,

Step 7

mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all

Step 8

over the skin of the turkey breast. (You can also loosen the skin and smear

Step 9

half of the paste underneath, directly on the meat.) Pour the wine into the

Step 10

bottom of the roasting pan.

Step 38

Roast the turkey for 1½ to 1¾ hours, until the skin is golden

Step 39

brown and an instant-read meat thermometer registers 165 degrees when inserted

Step 40

into the thickest and meatiest area of the breast. Check the breast after an

Step 41

hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

Step 69

When the turkey is done, remove from the oven, cover the pan

Step 70

with aluminum foil, and allow the turkey to rest at room temperature for 15

Step 71

minutes. Slice and serve warm with the pan juices.