Fresh Herbed Turkey Breast Recipe

3 tsps finely chopped fresh sage
3 tsps finely chopped fresh thyme
3 tsps finely chopped fresh rosemary
6 tsps unsalted butter, softened
1 1/2 cups chicken broth
1 cup dry white wine
5 to 6 lb turkey breast, with skin on
kosher salt and black pepper to taste
assorted cleaned chopped vegetables (optional)

In a bowl, mix together the sage, thyme, and rosemary.

Put 6 tsps of the herb mixture in another bowl, add the softened butter, and smash together with a fork until the herbs are well combined with the butter; set aside both the remaining herbs and the herbed butter.

Put the chicken broth and wine in a small saucepan, place over medium heat, and bring to a rolling (not vigorous) boil, lower heat to low, and add the remaining 3 tsps of herbs, and let simmer for 5 minutes; remove from heat and set aside.

Preheat the oven to 350 degrees, and place a rack inside a large roasting pan and spray both the pan and the rack with cooking oil.

Lay the turkey breast on a work surface and gently work your hands between the skin and the meat, making a pocket but keeping the skin attached to the breast along the edges. Gently push the herbed butter into the pocket, smoothing it over the breast meat with your hands. Try not to break the skin. Use all the herbed butter mixture, then gently smooth the skin back down over the butter-coated meat.

Place the turkey breast into the roasting pan, skin side up. You may scatter any vegetables you would like around the turkey - onions, carrots, potatoes, or anything you would like to cook with the turkey.

Carefully pour the broth-wine-herb mixture over the turkey and vegetables, then generously salt and pepper everything.

Place turkey in preheated oven and bake for 1-1/2 to 1-3/4 hour or until the turkey is cooked thoroughly.

Remove the turkey, then make a tent out of foil and place loosely over the roasting pan and let stand for 10 minutes before serving.

Will serve 10 to 12.