Roast Turkey Breast With Herbs
|Turkey breast||5 Pound, thawed, if frozen (1 Breast)|
|Dried thyme||1 Teaspoon, crumbled|
|Dried sage||1 Teaspoon, crumbled|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (1 Stick)|
1. Preheat the oven to 475°F. Rinse the turkey breast and pat it dry with paper toweling. Sprinkle the thyme, sage, parsley, salt, and pepper over the breast. Brush the top all over with the butter.
2. Place the breast, skin side up, on a rack in a 13"x9"x2" roasting pan. Insert a meat thermometer, if you have one, into the thickest part of the breast and roast, uncovered, for 30 minutes, basting occasionally with the pan juices.
3. Reduce the heat to 425°F, and continue to roast, uncovered, for 30 more minutes. Check to see if the breast is browning too much. If it is, cover it loosely with aluminum foil. Roast 15 minutes longer, or until the thermometer registers 180°F to 185°F.
4. Remove from the oven and let stand at room temperature for 10 minutes before carving.