Lemon-Herb Turkey Breast

Loosen skin on both sides of turkey breast, being careful not to tear. Leave skin connected at breast bone. Divide sprigs of herbs and parsley into two equal-size bundles. Stuff each herb/parsley bundle under loosened skin half.

With fork, deeply pierce lemon several times and place in breast cavity. In 11-X 9-X 1-inch roasting pan, place breast, bone-side-up, on meat rack. Roast at 325 degrees F until breast reaches 170 degrees F on meat thermometer, about 1-1/2 to 2-1/4 hours. Allow to stand 10 minutes before carving.

In a large measuring cup, drain liquid from pan. Set aside to allow fat to rise to top. Skim off fat and discard. Add squeezed juice from cooked lemon to defatted pan juices. For every cup, dissolve 1 tablespoon cornstarch in 1/4 cup cold water, blending well. Stir into juices; bring to boil and cook one minute or until thickened.

To serve, spoon gravy over sliced turkey.