Herb-Roasted Turkey Breast
"The Food You Crave", Ellie Krieger

This is what I have been doing lately. I roast half a turkey breast on Friday evening. It's pretty effortless. On the weekend, I bake this focaccia. Then I can eat glorious turkey sandwiches throughout the week. The stuff at the grocery store deli, just does not taste like turkey. I refuse to buy it anymore.
As I mentioned, this is effortless, with great reward. Ms. Krieger gives the perfect, simple recipe; and I find 375° for 1 hour to 1 hour and fifteen minutes to be exactly right. Skin is optional.
6 pound bone-in turkey breast, skin removed
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons finely chopped fresh sage or 1 tsp. dried, crumbled
2 teaspoons finely chopped fresh thyme or 1 tsp. dried
2 teaspoons finely chopped fresh rosemary or 1 tsp. dried, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Preheat oven to 375°.
2 Rinse the turkey breast and pat dry. In a small bowl, combine the oil, garlic, herbs, salt and pepper and rub the mixture onto the turkey breast.
3 Transfer the breast to a roasting pan and roast until the juices run clear when pierced with fork and an instant-read thermometer inserted into thickest part, away from bone, registers 165°, 1 to 1-1/4 hours. Let rest, covered with aluminum foil, for 10 minutes before carving.