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, low sodium — or margarine, for basting, optional

Method

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.
5. Rub turkey with olive oil.
6. Roast turkey at 400 °F for 15 minutes.
7. Baste with margarine and chicken broth (optional).
8. 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.
9. Remove to carving board and let rest for 10 minutes.