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Perfect for a holiday gathering, this roast turkey breast can be prepared in less time than a whole turkey. Recipe from Utah State University Cooperative Extension, courtesy USDA.

Roast Turkey Breast with Rosemary, Sage and Thyme

Ingredients:

• 3 pounds turkey breast half (with skin and bones)
• 1 onion, large quartered
• 1 carrot, large quartered
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 3 tablespoons olive oil
• salt and pepper (to taste, optional)
• chicken broth (or margarine, for basting, optional)

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 400°F.
3. Place turkey breast in roasting pan along with onion and carrot.
4. Mix spices with olive oil. Rub turkey with olive oil.
5. Roast turkey at 400°F for 15 minutes. Baste with margarine and chicken broth (optional).
6. Reduce turkey temperature to 350°F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165°F.
7. Remove to carving board and let rest for 10 minutes.

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