Thanksgiving Recipe Idea: Herb-Roasted Turkey Breast

I realize that most of you will be cooking whole turkey's on Thanksgiving. However, for smaller families, or families that wish to have turkey and ham or roast on the holiday, this is a great recipe to use. This recipe is small enough that you won't be stuck with tons of leftover turkey either. It is simply delicious and I hope you will try it out. If not on Thanksgiving, definitely another evening for supper.

Herb-Roasted Turkey Breast
Serves: 6-8 people
Adapted from: http://bakeitafterall.blogspot.com/2010/02/herb-roasted-turkey-breast.html

Ingredients:
1 bone-in turkey breast or boneless turkey breast (5-7 pounds)
1 tablespoon minced garlic or 3 cloves garlic minced
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 teaspoons kosher salt (i use Morton Lite salt)
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
water

Directions:
-Preheat oven to 325 degrees.
-Wash turkey breast and pat dry with paper towels. Place the turkey breast, skin side up, on a rack in a roasting pan.
-In a bowl, combine garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice and combine mixture thoroughly.
-Loosen the skin from the meat by gently using your fingertips. Try not to rip the skin. You will then smear half of the herb mixture between the turkey and skin. Spread evenly.
-Take the remaining amount of mixture and spread on top of the turkey breast.
-Pour 1 cup of dry white wine in the bottom of the roasting pan.
-Feel free to add additional cups of wine or water. This will be used to make your pan gravy and some of the liquid evaporates while cooking. (I use 3 cups of white wine and 2 cups water)
-Roast the turkey breast for 1 3/4 - 2 hours or until the skin is golden brown and the thermometer reads 165 degrees in the thickest and meatiest area of the turkey breast.
-You can cover the turkey breast loosely with foil if the skin is getting darker than you want.
-When turkey is done, cover it and let it rest for 15 minutes.
-Make a pan gravy with your drippings.

Enjoy! :)