We found this one for our first Thanksgiving in Denver, which was a while back, and it worked masterfully. Since then, we’ve come back to it whenever we are roasting a chicken or turkey for any purpose. The recipe comes from Ina Garten, over here. Our version doesn’t vary too far.
In a bowl, mix up the following:
3 cloves minced garlic
2 tsp mustard (the brown kind, not the yellow)
1 tbsp rosemary
1 tbsp sage
1 tsp thyme
2 tsp salt
1 tsp pepper
2 tbsp olive oil
2 tbsp lemon juice
Get that mixture all up in your bird of choice, especially between the meat and the skin. There is usually a bit left over, and I just toss it right on top. It’ll be fine, don’t worry about it.
Set that oven for 325, and put the turkey or chicken in a rack in the roasting pan with about a cup of white cooking wine on the bottom, and let it cook. Smaller chicken breasts are usually done in 60-75 minutes, where larger turkey breasts might take closer to 2 hours – keep an eye on it.
When it’s done, it’s delicious warm right away, or cold in sandwiches later.