Herb Roasted Turkey Breast

6 servings  
Delicious served with Lemon Glazed Brussel Sprouts.

• 4 pounds fresh turkey breast
     (with skin attached)
  
  
•    HERB DRESSING:
• 1/4 cup light olive oil
• 3 Tablespoons chopped Italian
     flat-leaf parsley
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh marjoram
• 1/2 teaspoon chopped lemon zest *
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Preheat oven to 350°.

Whisk together the herb dressing ingredients til blended.

Rinse the turkey breast and pat dry. Using your fingers (and a small knife when needed) gently separate the skin from the breast. Pour 2 Tablespoons of the herb dressing evenly over the breast meat. Stretch the skin back over the meat; pin the skin back to the breast with several toothpicks. Put breast in a roasting pan. Pour or brush the remaining dressing over the entire breast.

Roast the turkey until the juices run clear, 1 to 1 1/2 hours (180 on a meat thermometer). Let turkey set for at least 15 minutes before skinning, (that´s right...skinned...most of the fat is in the skin) and carving and serving.

* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow (cause it's bitter).

What to do with that leftover turkey breast from Herb Roasted Turkey Breast...make Turkey Divan.

SPECIAL NOTE: I am showing 7 points instead of 9 because at least 1/2 of the olive oil drips off the turkey right away. And I weighed the bone (12 oz) and deducted that from the total. So there!

Bon appetit!