If you want to keep this entree low in fat, remove the skin before serving the turkey. Season the meat under the skin with thyme and rosemary and leave the skin on during roasting so that the turkey will remain moist.
1 Whole Turkey Breast, thawed Salt and Black Pepper to taste
5-6 Tbsps. Olive Oil 1/3 cup Chicken Broth for basting
11/4 tsp. Dried Leaf Thyme 6 medium Potatoes, halved
1/2 tsp. Black Pepper 4 fresh Rosemary Sprigs
Preheat oven to 400F. Put turkey breast in a roasting pan. Loosen turkey
skin. In a small bowl, mix 4 Tbsps. oil with thyme and pepper. Rub the mixture over turkey meat, under skin. Slip a few pieces of rosemary under the skin. Put remaining rosemary in pan under turkey. Put potatoes around turkey and sprinkle with salt, pepper and remaining oil. Stir to coat potatoes with oil.
Roast turkey uncovered 25 minutes. Add 2/3-cup chicken broth to pan. Reduce oven temperature to 325F. Cover turkey and continue roasting 90 minutes basting turkey occasionally. Cook until thermometer inserted in the thickest part of the breast registers 170F.
Remove pan from oven. Transfer turkey to a board. Remove turkey skin if desired and cut turkey in thin slices. Serve with pan roasted potatoes.
