Nothing says fall like walking into a kitchen filled with the warm scent of rosemary, sage and thyme. This recipe takes a little bit longer, but trust me it's worth the wait and you can make scrumptious turkey sandwiches with the leftovers!
Ingredients:
1 6-8 Pound turkey breast
3 tsp. of salt
1 1/2 tsp group pepper
2 stalks of fresh rosemary
2 stalks of fresh thyme
2 stalks of fresh sage
Prep:
Pre-heat oven to 375 degrees. Prepare roasting pan with heavy-duty foil and spray with cooking spray. Place half herbs on the foil-lined prepared baking dish. Remove turkey breast from packaging wash and remove anything that will gross you out--such as the neck/neck bone. Pat-dry with paper towels.
Recipe:
Place turkey breast on herbs, sprinkle with half of your salt and pepper, flip it over and sprinkle the rest on the other half. Place the other half of the herbs inside the cavity, roast in oven for 2 1/2 to 3 hours. Once finished roasting, let stand for at least 15 minutes before carving.
*TIP (By letting the turkey stand for 15-20 minutes before carving, lets the juices settle and sink in, making the turkey breast succulent, tender, and delicious!)
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