10/08/2026
A lean, tender centrepiece that keeps the flavours of the holiday table while leading with protein.
Method:
* Preheat the oven to 375°F (190°C). Pat the turkey breast completely dry.
* In a small bowl, stir together the olive oil, Dijon, garlic, rosemary, thyme, sage, lemon zest, salt and pepper into a loose paste.
* Gently loosen the skin and rub about two-thirds of the paste directly onto the meat; spread the rest over the skin.
* Set the breast on a rack in a roasting pan and pour the broth into the bottom to keep things moist.
* Roast for 75–90 minutes, basting once or twice, until a thermometer in the thickest part reads 165°F (74°C).
* Tent loosely with foil and rest 10–15 minutes before slicing — this keeps it juicy.