Ingredients
1 bone-in turkey breast (5 to 6 pounds)5 teaspoons lemon juice1 tablespoon olive oil1 to 2 teaspoons pepper1 teaspoon dried rosemary, crushed1 teaspoon dried thyme1 teaspoon garlic salt1 medium onion, cut into wedges1 celery rib, cut into 2-inch pieces1/2 cup white wine or chicken broth
Preparation
Preheat oven to 325°. 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.
Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish.
Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.
