Ina Garten's Herb-Roasted Turkey Breast in clay pot
Adapted from Ina Garten, this Herb-Roasted Turkey Breast recipe is now simplified for the vita clay pot, taking just 1 hour to cook with a 10-minute prep. The clay pot's natural moisture retention ensures an unbelievably tender and juicy result. Remember, avoid overcooking to keep it succulent!
1 whole bone-in turkey breast (6½ to 7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Add 3 cups water in your vita clay pot 6 quart multicrock fast slow cooker. Place turkey breast in your clay pot. Set on Fast to cook for 1 hour.
Check the breast doneness after an hour or so by inserting an instant-read meat thermometer registers at 165 degrees into the thickest and meatiest area of the breast.
When the turkey is done, remove from the clay pot cooker and transfer to a large plate and allow the turkey to rest at room temperature for 15 minutes.