Herb Roasted Turkey Breast

• 1 bone-in turkey breast (5 to 6 pounds)
• 5 teaspoons lemon juice
• 1 tablespoon olive oil
• 1 to 2 teaspoons pepper
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic salt
• 1 medium onion, cut into wedges
• 1 celery rib, cut into 2-inch pieces
• 1/2 cup white wine or chicken broth


1. Preheat oven to 325 degrees. 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.
2. Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish.
3. 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.