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Herb-Roasted Turkey Breast

Gillian Clark, Colorado Kitchen

Serves six
1 10-pound bone-in turkey breast
1/2 stick butter, softened
4 tablespoons chopped parsley
4 tablespoons chopped fresh thyme
10 fresh basil leaves
1 cup finely diced carrot
1 cup finely diced celery
1 tablespoon finely chopped garlic
2 tablespoons salt, plus more for seasoning
1 tablespoons pepper, plus more for seasoning
Preheat oven to 450 degrees.
Rub the breast with butter. In a bowl, toss the carrot, celery, garlic, and half of the parsley, basil, and thyme with salt and pepper. Spread the vegetables on the bottom of a baking dish just large enough to hold the turkey breast. Sprinkle the breast with the remaining herbs, season it to taste with salt and pepper, and place it on top of the vegetables. Roast in the oven for an hour, then turn the heat down to 350 degrees. Roast another 20 minutes per pound or until the juices run clear.