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| 1/2 Teelöffel | Dried rosemary leaves, crushed |
| 1/2 Teelöffel | Dried sage leaves |
| 1/2 Teelöffel | thyme leaves dried |
| 1/2 Teelöffel | Dried marjoram leaves |
| 1 | (5 to 6-Lb.) fresh or frozen whole turkey breast, thawed |
| 1 mittel | Onion, peeled, quartered |
| 1 | cloves garlic peeled |
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Heat oven to 325!F. In small bowl, combine rosemary, sage, thyme and marjoram. Pull skin away from turkey breast, leaving attached at neck. If necessary, use sharp knife to loosen connecting membrane. Rub herb mixture evenly over turkey breast. Replace skin over breast, tucking under bottom of breast. Place breast, skin side up, on rack in roasting pan. Place onion and garlic inside neck opening. Insert meat thermometer into thickest part of breast muscle so that tip does not touch bone. Bake uncovered at 3 25!F. for 13/4 to 21/4 hours or until internal temperature reaches 165 to 170!F. and juices run clear. 12 to 16 servings. From the files of Al Rice, North
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