ROASTED WHOLE TURKEY BREAST

SERVES 6 to 8

I often purchase whole turkey breasts when they are on sale and cut them into two boneless portions and a carcass to freeze for later. However, when I have the time, I love to roast the entire breast. I will even do that for two servings, having some leftovers the next day, then freezing slices for future sandwiches and the carcass for a broth. Although this recipe takes a little time in the oven, it is mostly hands off and very easy.

INGREDIENTS

1 large onion, peeled and quartered

1 large carrot, peeled and cut into 2-inch pieces

1 large celery rib, cut into 2-inch pieces

6 large cloves garlic, peeled

One whole bone-in turkey breast, about 6 to 6-1/2 pounds

Salt and pepper to taste

2 teaspoons dried thyme leaves

2 teaspoons dried sage leaves

About 2 tablespoons olive or vegetable oil, or melted butter

Preheat oven to 325° F. Place the vegetables in a roasting pan. Season the turkey all over, including under the ribs, with the salt, pepper, thyme and sage. Rub it all over with the oil or melted butter. Place in the pan on top of the vegetables. Roast until the turkey reaches an internal temperature of 165°, about 2-1/2 hours, basting with the pan juices about every 30 minutes. (If there are no juices in the pan for the first basting, just use a little water.) When the turkey is done, remove it from the pan, cover with foil and let rest for 30 minutes. The temperature will continue to rise during that time. Discard the vegetables. If desired, make a sauce or gravy while the turkey is resting. To serve, cut one breast half off of the bone. Slice across the grain into about 1/2-inch slices. Slice the other half as needed. Serve immediately.

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