INGREDIENTS
1
7½-8 pound whole turkey breast, thawed. I use Butterball, all white
6 tbsp
butter (softened)
2 tbsp
fresh sage (minced)
2 tbsp
fresh thyme (minced)
1 tbsp
fresh rosemary (minced)
2 tbsp
fresh flat-leaf parsley (minced)
*Note: If fresh herbs are unavailable, use dried herbs: 1 teaspoon each of sage & thyme, 1 teaspoon rosemary and 2 teaspoons parsley
1 1/2 tsp
kosher salt
1 tsp
freshly ground black pepper
2 cups
low-sodium or unsalted chicken broth
1
large onion (peeled and quartered)
3
medium carrots (washed and cut into 2-inch pieces)
2
medium celery stalks (cut into 2-inch pieces)