Herb-Roasted Turkey Breast

香料烤火鸡胸

Ingredients 配料 

1           Whole boneless turkey breast, 5 pounds     1个去骨火鸡胸，约5磅重

1 tbsp   Garlic (3 cloves) (minced)             1汤匙    大蒜

2 tsp     Dijon mustard                                 2茶匙    第戎芥末

1 tbsp   Fresh rosemary leaves (chopped) 1汤匙    新鲜迷迭香（切碎）

1 tbsp   Fresh sage leaves (chopped)         1汤匙    新鲜鼠味草（切碎）

1 tsp     Fresh thyme leaves(chopped)        1茶匙    新鲜百里香（切碎）

2 tsp     Kosher salt                                      2茶匙    犹太盐

1 tsp     Freshly ground black pepper          1茶匙    现磨黑胡椒

2 tbsp   Virgin olive oil                                  2汤匙    初榨橄榄油

2 tbsp   Lemon juice(freshly squeezed)      2汤匙    鲜榨柠檬汁

3 tbsp   Honey                                              3汤匙    蜂蜜

1 cup    Dry white wine                                1杯        干白葡萄酒

Method

1.      Preheat the oven to 300℉. Place the turkey breast, skin side up, on a rack in a roasting pan.

2.      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.

3.      Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165℉ when inserted into the thickest and meatiest areas of the breast (tested 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.

烹调步骤

1.      将烤箱预热至300华氏度。火鸡放在烤架上，带皮的一面朝上，下面垫一个烤盘。

2.      将大蒜，芥末，香草，胡椒，橄榄油和柠檬汁放入小碗并搅匀。用手指将肉和皮拉松，把一半的调料涂抹在火鸡肉上，剩下的一半涂在火鸡皮上。将白葡萄酒倒在烤盘内。

3.      将火鸡烤1小时45分钟到2小时左右，直到外皮呈金黄色，即时温度计插入火鸡各处（尤其是肉厚的地方），读数都达到165华氏度左右，就烤好了。如果鸡肉表皮烤得颜色太深了，可将铝箔覆盖在火鸡上再烤。烤好后，盖着铝箔在室温内放置15分钟。