As posted of USA Weekend and by Pam Anderson


Note- Instead of buying three different packets of fresh herbs, look for a package that's labeled "poultry blend" -- usually a mix of fresh thyme, rosemary and sage, which are the very herbs called for in this recipe.

Ingredients:

• 2 Tbs. kosher salt (not table salt)
• 2 Tbs. each: minced fresh rosemary, thyme and sage
• 1 Tb. ground black pepper
• 1 Tb. finely grated lemon zest
• 1 large bone-in turkey breast, 7 to 8 pounds, rinsed and patted dry
• 1 each, cut into large chunks: small onion, carrot and celery stalk
• 1 Tb. olive oil 1/2 cup dry vermouth or white wine 2 cups reduced-sodium chicken broth
• 1 Tb. cornstarch dissolved in 1 Tb. water
  

Mix salt, fresh herbs, pepper and lemon zest in a small bowl. Rub mixture in turkey cavity and under skin, using fingers to gently loosen the skin from the meat. Refrigerate uncovered overnight. Two hours before roasting, return turkey to room temperature.

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place onion, carrot and celery pieces on a heavy-duty cookie sheet with a rim; arrange turkey breast over vegetables. Brush turkey breast with oil; roast until golden brown and meat thermometer inserted in thickest section of roast registers 160 degrees, about 60 to 70 minutes.

Remove turkey from oven; transfer to a platter and let rest for 20 to 30 minutes. Meanwhile, pour vermouth onto the cookie sheet; scrape with a wooden or metal spatula to loosen as many brown bits as possible. Pour contents of cookie sheet into a medium saucepan and simmer to blend and intensify flavors, 5 to 7 minutes. Strain out vegetables and skim off as much fat as possible; return drippings to saucepan and stir in chicken broth. When ready to serve, bring sauce to a simmer and whisk in cornstarch mixture. Continue to simmer until sauce thickens slightly.

Carve each side of the turkey breast from bone; cut crosswise into thin slices. Pass sauce separately.

SERVES 8, WITH LEFTOVERS PER 4-OUNCE SERVING WITH 1/4 CUP SAUCE: 181 calories, 35g protein, 1g carbohydrates, 2g fat (0.6g saturated), 98mg cholesterol, 0g fiber, 663mg sodium