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Herb Roasted Turkey Breast with Sage Gravy

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Ingredients
  

  • 1 whole bone-in turkey breast 6½ to 7 pounds
  • 2 tablespoons good olive oil
  • 3 garlic cloves
  • Paprika sprinkled all over
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup dry white wine

Instructions
 

  • Preheat the oven to 325 degrees.
  • Place the turkey breast on a rack in a roasting pan, skin side up.
  • In a small bowl, combine the olive oil, garlic, paprika, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.)
  • Pour the wine in the bottom of the roasting pan.
  • Roast the turkey approx 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Mine took a lot longer to reach internal temp, fyi!
  • When internal temp is reached, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices or sage gravy.