Ingredients

7-9 lb. turkey breast
4 tablespoons butter
1 clove garlic, minced
1 cup mixed fresh herbs such as rosemary, thyme, sage, parsley, basil, chervil, savory and oregano, finely chopped
2 large red onions, thinly sliced
2 cups chicken broth
1 cup water mixed with 3 tablespoons flour

Directions

Place turkey breast on work surface, combine the butter, garlic and chopped herbs and lift skin from breast. Spread the herb butter under the skin on both sides of breast. Rub some butter on top of turkey breast and place turkey, breast side up, in roasting pan; sprinkle sliced onions around turkey; roast in 425 degrees oven for 15 minutes; reduce heat to 350 degrees and roast for an hour. Add the broth to the roasting pan after the first hour of roasting. Bake the dressing in the oven with the turkey for the next 30 minutes. Total roasting time for turkey breast is 2 hours or 15 minutes per pound. Remove the turkey from roasting pan when done, whisk the water with flour and pour into roasting pan. Over medium heat, whisk the gravy until thickened, about 3 minutes. Serve turkey carved with dressing on side and the onion gravy on top. Serves 6-8.