Difficulty: Easy - for beginners
Serves: 10-12 servings
â€¢1 bone-in turkey breast (5 to 6 pounds)
â€¢5 teaspoons lemon juice
â€¢1 tablespoon olive oil
â€¢1 to 2 teaspoons pepper
â€¢1 teaspoon dried rosemary, crushed
â€¢1 teaspoon dried thyme
â€¢1 teaspoon garlic salt
â€¢1 medium onion, cut into wedges
â€¢1 celery rib, cut into 2-inch pieces
â€¢1/2 cup white wine or chicken broth
â€¢With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey.
â€¢ Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish.
â€¢ Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°, basting every 30 minutes with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. Yield: 10-12 servings.