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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 325F. 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 165F when inserted
 into the thickest and meatiest areas of the breast. (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.