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1
Preheat oven to 350 degrees F. Rinse turkey breast with cold running water and drain well; pat dry with paper towels.
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2
In cup, combine rosemary, salt, and pepper.
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3
Rub rosemary mixture on both inside and outside of turkey breast.
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4
Place turkey, skin side up, on rack in small roasting pan (13-inch by 9-inch).
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5
Cover turkey with loose tent of foil.
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6
Roast turkey 1 hour 30 minutes.
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7
Remove foil; roast, occasionally basting with pan drippings, 45 to 60 minutes longer.
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8
Start checking for doneness during last 30 minutes of cooking.
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9
Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast (not touching bone) reaches 170 degrees F and juices run clear when thickest part of breast is pierced with tip of knife.
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10
Transfer turkey to warm platter.
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11
Let stand 15 minutes to set juices for easier carving.
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12
Meanwhile, pour broth into drippings in hot roasting pan; heat to boiling, stirring until browned bits are loosened from bottom of pan.
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13
Strain pan-juice mixture through sieve into 1-quart saucepan; let stand 1 minute.
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14
Skim and discard fat.
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15
Heat pan-juice mixture over medium heat until hot; serve with turkey.
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16
Remove skin before eating.
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17
Makes 10 main-dish servings.Nutritional information is based on one serving without skin and including pan juices.
