Food and prop styling by Renee Muller | photography by Hudi Greenberger
Fact 1. My family’s preference is always beef.
Fact 2. There were no leftovers.
Need I say more?
Serves 6
Preheat oven to 325°F (160°C).
In a small bowl combine garlic mustard rosemary thyme kosher salt pepper olive oil and lemon juice until you have a paste-like consistency. Rinse the turkey roast pat dry and lay in a 9×13-inch (23×33-cm) baking pan. Pour wine on the bottom of the pan.
Smear the herb paste all over your roast. Place in oven and bake for 2 hours uncovered basting occasionally.
Remove roast from oven and cover with aluminum foil. Allow to sit 15 minutes before you slice it.
