{Herb Roasted Turkey Breast}

This recipe was a little intimidating to me at first...But after I made it and it turned out awesome! I realized that it was pretty easy. It has sooo much yummy flavor and is really moist. Sage and turkey is a great combo!














1 small onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
1 5-6 pound turkey breast
Freshly ground black pepper

Preheat the oven to 400 Degrees. Oiling the roasting pan and set aside.

Put the onion into the bowl of a food processor. Zest a whole lemon, being careful not to cut into the bitter white part. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breast generously with salt and pepper. Stuff the herb paste under the skin of the breast, and spread it evenly under the skin. Transfer the breast to the roasting pan, and slide 3 bay leaves underneath. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 350 degrees for about 2-3 hours.( They say to cook 20 minutes per pound, so a six pound turkey would be 2 hours) After 20 minutes, baste the turkey breasts with the remaining butter. I usually cover the whole turkey with foil until the last 30 minutes so that it can brown on top