Citrus And Herb Roast Turkey Breast

• 1 (7 1/2 lb) turkey breast (bone-in)
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 tablespoon butter, softened
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh sage
• 2 oranges, thinly sliced
• 2 lemons, thinly sliced
• vegetable oil cooking spray
• 1 large onion, quartered
• 3 cups riesling wine

1. Sprinkle turkey breast evenly with salt and pepper.
2. Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
3. Bake at 325u0b0 for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170u0b0, basting every 30 minutes.
4. Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.

turkey breast, salt, fresh ground pepper, butter, fresh rosemary, fresh sage, oranges, lemons, vegetable oil cooking spray, onion, riesling wine

Taken from www.food.com/recipe/citrus-and-herb-roast-turkey-breast-194936 (may not work)