1turkey breastthe one pictured is about 3 lbs but size can vary
2tbspsolive oilextra virgin
¼cupdry white wine
1tbspcoarse Mediterranean salt
Thaw the turkey either overnight in the refrigerator or in a pot with cold water, change water every half an hour. Keep it in original packaging while you thaw. Once turkey is thawed, remove packaging and the net that surrounds it. Pat dry with a paper towel.
Use a mortar & pestle to smash garlic cloves with salt. Chop rosemary, sage and thyme leaves and add them to the mix. Smash them all together to create a coarse paste. Use your hand to rub the turkey breast over the skin and under the skin with the herbed garlic paste. Then get a brush and apply the oliver oil also over the and under the skin.
Pre-heat oven to 350 degrees Fahrenheit.
Chop the apple, peel and clean the core. Place the pieces on the baking tray. Then peel and chop the shallots too and add them to tray as well.
Add the seasoned turkey over the apple and onions. Squeeze lemons and pour lemon juice over turkey. Then slowly add the chicken stock and wine. Add more rosemary, sage and thyme to will around the tray for more aroma and some added flavor. Bake until turkey breast reaches an internal temperature of 165 degrees Fahrenheit. For the 3 lbs turkey shown in pictures, it took me 1 hr 45 minutes to roast to perfection.
Once roasted, let turkey breast rest covered for a bit (usually I let rest for half an hour) before slicing it. Serve with your favorite side dishes and enjoy:)
If using dry herbs instead of fresh, keep in mind that they are stronger in flavor, so use less.
I baked a sweet potato in the oven while the turkey breast was getting roasted. I just baked it whole next to the turkey baking tray. Removed when I could pierce with a fork and let rest until cool. Then peeled and sliced it to decorate around the turkey breast platter.
Note - if getting a bigger turkey breast, roasting time might take longer.