Roast Turkey Breast With Italian Herbs

1. 1

   Heat oven to 325u00b0F.

2. 2

   Remove turkey from bag; remove gravy packet.

3. 3

   Rinse turkey and pat dry.

4. 4

   Place breast-side up on rack in shallow roasting pan.

5. 5

   Brush with oil and season with Italian seasoning, salt and pepper.

6. 6

   Roast, following timing chart on package.

7. 7

   When turkey is golden brown, cover loosely with aluminum foil to prevent over-browning.

8. 8

   When thermometer inserted into thickest part of turkey breast (without touching bone) reads 170u00b0F, remove turkey from oven.

9. 9

   Pour pan drippings into measuring cup and skim off fat. Let turkey rest 10 minutes before carving.

10. 10

    While turkey is resting, pour contents of gravy packet into a small saucepan and heat over medium high heat, whisking constantly until gravy boils.

11. 11

    Whisk in 1/4 cup pan drippings, adding more if you prefer thinner gravy.

12. 12

    Carve turkey and serve with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.