Garlic Rosemary Turkey Breast

Prepare your turkey breast, skin side up, in a large baking pan. Cut 6-8 small slits in the skin, and insert the garlic. Push them in a little so they are covered by the skin.

Squeeze one half to one whole lemon over the turkey breast, covering the skin with the juice. Sprinkle generously with coarse salt and freshly ground pepper.

Sprinkle with the fresh sage and rosemary. (If you adapt this to a whole bird, place the lemon inside the cavity of the turkey).

Bake in a preheated oven at 350 degrees F. for about 15-20 minutes per pound. I am aiming for about 3 1/2 hours or so. I will start checking the internal temperature after about 2 1/2 hours.

Let it cool for about 20 minutes before carving.

You can also try to find half of a turkey breast, for a smaller amount of meat. I like the whole breast because it leaves me lots of leftover turkey for sandwiches and recipes, like chicken pot pie and soup using the turkey as a substitute.