Herbed Turkey Breast Recipe

6-8 pound turkey breast

1 cup fresh parsley, chopped

1 tablespoon dried basil

1 tablespoon dried dill

1 shallot, quartered

2 tablespoons olive oil, divided

1 tablespoon margarine

2 teaspoons lemon juice

1 teaspoon garlic powder

11/2 teaspoons kosher salt, divided

1 teaspoon pepper

1. Preheat oven to 375 degrees. In the workbowl of a food processor, place parsley, basil, dill, shallot, 1 tablespoon of the oil, margarine, lemon juice, garlic powder, 1 teaspoon of the kosher salt and the pepper. Process until a paste is formed.

2. Using your fingers, gently loosen the skin from the turkey, try not to tear the skin. Scoop about a tablespoon of the herb paste onto your fingers, and smear between the flesh and the skin. Repeat until all the herb mixture is used and a substantial part of the bird is coated.

3. Place turkey in a roasting pan, breast side up. Brush skin with remaining teaspoon of oil and sprinkle with remaining 1/2 teaspoon salt.

4. Roast 20 minutes per pound. Remove from oven, allow to rest 20 minutes before carving. Serve with pan juices.