- 1 (6 to 8 pound) fresh or frozen whole turkey breast
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Preheat oven to 325°F. Rinse turkey breast in cold water; pat dry with paper towels.
Combine thyme, sage, pepper and garlic powder in small bowl. Loosen skin of turkey breast by lifting gently and pulling away from meat, leaving attached at neck. Use a sharp knife, if necessary to loosen connecting membrane. Rub herb mixture evenly over breast meat. Replace skin, tucking under bottom of turkey breast.
Place turkey breast, skin-side-up, on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of breast; do not let thermometer touch bone.
Roast uncovered until thermometer reaches 170°F., 2 1/4 to 3 1/4 hours. Remove from oven; let stand 20 minutes before carving. Thinly slice turkey breast to serve.
Makes 12 to 14 servings.