Preheat oven to 325 degrees.
Place the turkey, 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 smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine in the bottom of the roasting pan.
Roast the turkey for 1 3/4 hours to 2 hours, until the skin is golden brown and turkey is 165 degrees when inserted into the thickest and meatiest areas of the breast - I test in several places.
If the skin is over-browning, cover loosely with aluminum foil.
When the turkey is done, 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.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (48%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 388.7mg||13 %|
|Potassium 41.5mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.7g|
|Protein 0.7g||1 %|
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Calories per serving: 33
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