Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Dried rosemary leaves,
-crushed
1/2 ts Dried sage leaves
1/2 ts Dried thyme leaves
1/2 ts Dried marjoram leaves
1 (5 to 6-LB.) fresh or
-frozen whole turkey
-breast, thawed
1 md Onion, peeled, quartered
1 Garlic clove, peeled

Heat oven to 325!F. In small bowl, combine rosemary, sage, thyme and
marjoram. Pull skin away from turkey breast, leaving attached at
neck. If necessary, use sharp knife to loosen connecting membrane.
Rub herb mixture evenly over turkey breast. Replace skin over breast,
tucking under bottom of breast. Place breast, skin side up, on rack
in roasting pan. Place onion and garlic inside neck opening. Insert
meat thermometer into thickest part of breast muscle so that tip does
not touch bone. Bake uncovered at 3 25!F. for 13/4 to 21/4 hours or
until internal temperature reaches 165 to 170!F. and juices run
clear. 12 to 16 servings. From the files of Al Rice, North Pole
Alaska. Feb 1994

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