Roast Breast of Turkey

• 1 4-pound fresh turkey breast (with ribs)
• 2 tablespoons peanut, corn or vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 teaspoon dried thyme
• 1 onion, about 1/2 pound, peeled and cut in half
• 1 clove garlic, peeled
• 1 bay leave
• 1 cup fresh or canned chicken broth

1. Preheat oven to 450 degrees.
2. Rub turkey breast on all sides with oil.
3. Sprinkle with salt and pepper.
4. Rub with thyme inside and outside.
5. Place turkey breast, skin side up, in a roasting pan and place onion, cut side down, around it.
6. Add garlic and bay leaf inside the breast and place in the oven.
7. Bake 30 minutes and cover with foil.
8. Continue baking 15 minutes, basting.
9. Remove turkey from roasting pan and pour off most of the fat.
10. Return turkey breast to the pan, skin side up, and pour the broth around it.
11. Return to the oven and continue baking 10 minutes, basting.
12. Remove from oven and cover with foil.
13. Let stand 10 to 15 minutes before carving.
14. Carve and serve with pan gravy.

turkey, peanut, salt, freshly ground pepper, thyme, onion, clove garlic, bay leave, chicken broth

Taken from cooking.nytimes.com/recipes/3391 (may not work)