Herb Roasted Turkey= Turkey Sandwiches with Pesto and Avocado

This is the most amazing roasted turkey I have ever had! This will be the recipe I use any time I raost a turkey. It is amazing, moist, flavorful and so easy to put together. I bought a 6 pound turkey breast a couple of months ago when they were on sale. I figured that I would cook it up and use the meat for sandwiches, enchiladas, soup and salads. I now wish that I would have bought two or even three. Yes....this turkey is that good. The recipe comes from one of my favorite chefs, Ina Garten, from the food network. I don't have a roasting pan (I have been meaning to get one), so I just used a glass casserole pan to cook the turkey. Also, I used chicken broth instead of wine to put in the bottom of the pan. After the turkey was done roasting, I let it rest, pulled off the skin, and sliced it up. I stored the extra meat in ziploc bags to use later. My husband and I enjoyed some of the turkey in these delicious sandwiches. We toasted the bagle thins, and spread some cilantro pesto on each side. We topped it off with turkey, turkey bacon, sliced swiss cheese, avocado, tomato, pickles and some dijon mustard. I made some potato salad and cooked some corn on the cob for a delicious summer meal!

Herb Roasted Turkey Breast

1 whole bone in turkey breast, 6 1/2-7 pounds

1 Tbsp. minced garlic (3 cloves)

2 tsp. dry mustard

1 Tbsp. chopped fresh rosemary (I used dried)

1 Tbsp. fresh chopped sage leaves

1 tsp. fresh thyme leaves

2 tsp. kosher salt

1 tsp. freshly ground black pepper

2 Tbsp. olive oil

2 Tbsp. freshly squeezed lemon juice

1 cup dry white wine (I used chicken broth)

Preheat oven to 325 degrees. Place turkey breast, skin side up, on a rack in a roasting pan. In a small bowl, combine the garlic, mustard, herbs, salt pepper, olive oil and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smearr half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant read thermometer registers 165 degrees when inserted into the thickest and meatiest areas of the breast. If the skin is over browning, cover the breast loosely with foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with pan juices spooned over the turkey.