Ina Garten’s Herb Roasted Turkey Breast

1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
2. 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 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.
3. The ORIGINAL cooking directions are below in italic.  We have found that cooking for 1 hour, then cover loosely (3/4 of the turkey) for additional 45 minutes; then take off tin foil and turn up heat to 350 degrees F for additional 20 minutes works best for our oven.  We want golden brown skin, that’s why we cover it and always use a meat thermometer to register 165 degrees F inserted in the thickest areas of the breast, test several sections.  Pull from oven, recover with tin foil and rest for 10-15 minutes.
4. Slice and serve with the pan juices spooned over the turkey.

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. (I test in several places.) 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.