This turkey breast was fantastic. It was juicy, moist, tender, and flavorful. I split a boneless rolled turkey breast with Sharon. I think mine weighed about 2.5 pounds. First I brined it for 4 hours and then I rubbed it with mustard and fresh herbs. I'm always going to brine my birds, it adds so much flavor.
Before roasting I put the breast in a brine of 1 quart water, 1/2 cup kosher salt and 1/2 cup sugar. You mix the ingredients together until the salt and sugar has dissolved and then you cover the bird with the brine. You can brine a turkey breast with the bone in for longer but you only want to brine the boneless for 2-4 hours.
After brining I unrolled the breast and spread an herb-mustard paste on it. Rolled it back up and then rubbed the paste under the skin and all over the breast. Poured some wine in the bottom of a roasting pan and roasted for about 1 hour.
Note to self....don't split the breast with anyone. Roast the whole breast because this is so good you will want lots of leftovers.
Herb-Roasted Turkey Breast
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
1 cup dry white wine
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
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.
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. Slice and serve with the pan juices spooned over the turkey.
I adapted this recipe for a boneless breast. Brined it first and then followed the recipe but only cooked it for about 1 hour.
Recipe from Ina Garten