Roasted garlic is easy to make and gives off a whole extra level of flavor. Once the garlic is roasted, I mixed it with chopped herbs to make an incredible rub for the turkey. Pair the turkey breast with Herzog Lineage Sauvignon Blanc.
Preheat oven to 400 degrees Fahrenheit.
Slice the tip off the heads of garlic, exposing the ends of the cloves. Place the garlic heads on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl. Add chopped (or dried) herbs, salt, and pepper; mash with a fork to form a paste.
Scatter lemon slices and herb sprigs, if using, in a nine- x 13-inch roasting or baking pan. Loosen the skin on the turkey breast and spread all but two teaspoons of the garlic paste under it, massaging the paste into the meat. Spread the remaining paste over the skin on the underside of the meat. Place the turkey in the pan and add one cup broth or wine.
Roast the turkey, checking the water every 30 minutes and adding more, half a cup at a time, if the pan is dry, until an instant-read thermometer inserted in the thickest part (without touching bone) registers 165 degrees Fahrenheit, one hour and 15 to one hour 45 minutes.
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