1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 Tbsp. minced garlic
2 tsp. Metropolitan Chef Tarragon Mustard Rub
2 Tbsp. Herbes de Provence Olive Oil
2 tsp. sea salt
1 tsp. peppercorns
2 Tbsp. Sicilian Lemon White Balsamic
1 c. dry white wine
Preheat the oven to 325 F. Place the turkey breast, skin side up, on a rack in a roasting pan. In a small bowl, combine the garlic, Tarragon Mustard rub, Herbs de Provence Olive Oil, salt, pepper, and Lemon White Balsamic 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 when inserted into the thickest and meatiest areas of the breast.
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.
Tested in a Fall Cooking Class