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 olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
1 bay leaf
Rinse turkey breast and let dry. Mix minced garlic with dry mustard, herbs, olive oil and lemon juice. Loosen skin by gently inserting fingers under skin and smear herb mixture lightly under loosened skin. Rub remaining butter mixture on outside of breast. Season with salt and pepper. Pour wine around breast in bottom of baker, add bay leaf. Place lid on baker and put baker in cold oven. Set oven temperature to 400°F and cook for about 1 1/2- 2 hours or until juices run clear. Remove lid of baker and cook for an additional 10 minutes or until golden brown. Turkey breast is done when meat thermometer inserted in meatiest area reads 165°F. Let turkey breast rest covered in clay baker for 10-15 minutes so juices can redistribute.
WHILE TURKEY IS RESTING, you may want to make a quick gravy. Strain juices through sieve into saucepan. Bring to boil over medium heat. Mix 1 Tbsp. cornstarch with 1 Tbsp. water. Whisk to combine. Reduce heat to low, whisk in cornstarch mixture. Simmer on low until thickened. Check seasoning adding salt or pepper if needed. Serve over turkey breast
* You can also oven roast a boneless turkey breast, but we recommend checking the internal temperature after 1 1/2 hours.