I love turkey, although no one else seems to, but from time to time, between Thanksgivings, I buy a turkey breast to roast. We have a rosemary bush in the backyard, so I looked on the Internet for Rosemary Turkey recipes and came up with the following:

1 turkey breast
4 sprigs rosemary
2 tablespoons butter, softened (I used soft butter substitute)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 can chicken broth
1/4 teaspoon paprika

Pre-heat oven to 425 degrees. This was my own addition. When we roast our Thanksgiving turkey, we roast it for awhile on a high heat, then lower the heat for the rest of the roasting. This gives a nice golden and crisp outer layer.

Lift the skin off of the breast, leaving one side attached. Spread the butter under the skin. Sprinkle with salt and pepper and rub it it. Lay the sprigs of rosemary on the breast and place the skin back over the breast. Rub some more butter over the breast and sprinkle a little more salt and pepper. Sprinkle paprika lightly over the entire breast to give it some color. Turkey is so bland looking. The spice measurements are estimates. You may use a bit more. I didn’t measure, just sprinkled like on all the cooking shows.

Place on a roasting rack in a roasting pan. Pour the chicken broth in the pan.

Cook for 15 minutes at 425. Then, reduce heat to 325 and cook another 20 -30 minutes until temperature reaches 170 with a meat thermometer or the juices run clear. You can cover the breast with foil shortly after turning down the heat if it looks browned enough.

Let the turkey sit for 5-10 minutes before carving. The rosemary flavor penetrates the turkey and it is delicious!