Follow this game plan for an easy small scale Thanksgiving dinner. Roasted bone-in turkey breast, stuffing, mashed potatoes, glazed carrots and even pumpkin pie for dessert! It's the perfect Thanksgiving strategy for serving a group of 2-6 people.
In a bowl, combine the garlic, mustard, thyme, salt, pepper, olive oil, and lemon juice. Loosen the skin from the turkey breast and smear half of the mixture under the skin. Smear the remaining mixture on the outside of the turkey breast. Place in refrigerator, uncovered, overnight.
Preheat oven to 450 degrees.
Place the turkey on a rack, in a roasting pan, and pour the wine and water into the bottom of the pan.
Roast the turkey for 30 minutes. Reduce heat to 400 degrees; and roast for an additional 45 minutes – 1 hour or until thermometer inserted into thickest part of the breast reaches 165 degrees. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, add the butter to the pan, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey breast.