Adventures in Turkey Cooking
When I followed the recipe exactly, the original recipe called for only 1 cup of wine in the bottom of the roasting pan. After 1 hour of baking in the oven, the wine had evaporated to the point of leaving a scorched residue in the bottom of the pan. I immediately took the turkey out and placed it in a traditional roasting pan without the rack. I then added 1 cup wine to 1 cup water mixture to the bottom of the roasting pan and continued to bake for another half hour. I checked the turkey again and added an additional 1 cup wine to 1 cup water mixture to the pan. The turkey was saved and thankfully did not taste like burnt wine. I didn't need to baste the turkey with the drippings like I have in the past. I believe it retained its moisture due to the olive oil in the rub and roasting for the first hour skin side down. Regardless of the challenges, it turned out wonderful and the family raved about it!
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 3 cup dry white wine / 3 cup water mix
- Preheat the oven to 325 degrees F.
- 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.
- Place the turkey breast, skin side down on a rack in a roasting pan.
- I kept the lemon rinds and placed them in the turkey cavity while roasting for more flavor.
- Pour 1 cup wine and 1 cup water into the bottom of the roasting pan and place in oven.
- Check the turkey every half hour to hour to see if you need to add more wine/water mix to the bottom of the pan.
- After 1 hour, turn turkey skin side up.
- Roast the turkey for a total of 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. (test 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. Slice and serve!
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