For the holiday this year, I decided to keep it simple and didn’t freak out making a whole turkey but just a good size turkey breast. When it came to doing research as to the *right* recipe to try, I thought “Barefoot Contessa – one can’t go wrong with a Barefoot Contessa recipe” and I’m glad I went with that idea.
Preppin’ for the initial rub
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.
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