Ingredients:
- 1 whole bone-in turkey breast, 6 to 7 pounds
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter, softened
- 2 tablespoons freshly squeezed lemon juice
- 1 cup chicken broth
- 2 celery stalks, coarsely chopped
- 2 carrots, coarsely chopped
- 1 onion, thickly sliced
Transfer the turkey breast to the rack inside a roasting pan, or place on top of the chopped vegetables in another baking dish. Pour the broth into the bottom of the pan and let the breast warm on the counter while the oven heats.
Preheat the oven to 450 degrees F. Place an oven rack in the bottom third of the oven.
In a small bowl, combine the mustard, herbs, salt, pepper, soft butter, 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. Pat the skin of the turkey breast dry with a paper towel and spread the remaining paste evenly on the skin.
Place the turkey in the oven and immediately lower the heat to 350 degrees F. Roast for 2 hours, then begin checking the temperature.
When the innermost part of the breast reaches 155 degrees F, remove the pan from the oven.
When cooked, remove the turkey from the oven and cover it loosely with foil. Rest the turkey for 15 to 20 minutes before carving. read more words!
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