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1
Preheat the oven to 375 degrees F.
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2
Line a shallow roasting pan or baking dish with aluminum foil.
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3
Rinse the turkey breast and pat dry.
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4
Cook the bacon in a medium skillet until crisp then transfer to paper towels to drain.
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5
Reserve 1 tablespoon of the rendered bacon fat.
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6
Finely mince the cooked bacon when it has cooled and transfer to a small bowl.
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7
Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
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8
Mix thoroughly to combine and form a paste.
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9
Gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh.
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10
Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast.
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11
Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
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12
Brush the turkey all over with the reserved bacon fat.
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13
Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes.
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14
Remove from the oven and allow to rest for 20 minutes before carving into thin slices.
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15
Serve with the pan drippings.
