A simple, yet elegant roast turkey breast coated with an Italian herb seasoning. Leftovers make delicious sandwiches, too!

Roast Turkey Breast with Italian Herbs

1 Honeysuckle White® Fresh Bone-In Turkey Breast (about 7 pounds)
1 tablespoon olive oil
2 tablespoons Italian herb seasoning*
Salt and black pepper

1. Heat oven to 325°F (160°C).
2. Remove turkey from bag; remove gravy packet.
3. Rinse turkey and pat dry.
4. Place breast-side up on rack in shallow roasting pan.
5. Brush with oil and season with Italian seasoning, salt and pepper.
6. Roast, following timing chart on package.
7. When turkey is golden brown, cover loosely with aluminum foil to prevent over-browning.
8. When thermometer inserted into thickest part of turkey breast (without touching bone) reads 170°F (80°C), remove turkey from oven.
9. Pour pan drippings into measuring cup and skim off fat. Let turkey rest 10 minutes before carving.
10. While turkey is resting, pour contents of gravy packet into a small saucepan and heat over medium high heat, whisking constantly until gravy boils.
11. Whisk in 1/4 cup pan drippings, adding more if you prefer thinner gravy.
12. Carve turkey and serve with gravy.

Makes 6 servings.

* You can make your own Italian Seasoning using 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teaspoons dried marjoram and 1 teaspoon dried sage. Combine the ingredients; store any unused portion in an airtight container.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.