Graham Kerr's Turkey Breast with Fresh Herbs

• 4-lb. whole turkey breast boneless
• 4 each sage leaves fresh
• 4 each thyme sprigs fresh
• 1 tablespoon parsley leaves fresh, chopped
• 2 each garlic cloves peeled and chopped
• 1/4 teaspoon white pepper freshly ground
• 18 teaspoon salt

1. Preheat oven to 325F (160C).
2. Split the turkey breast, remove its skin, and set skin aside.
3. Place sage, thyme, parsley, garlic, pepper, and salt on one half of turkey breast, and place other half on top.
4. Put in a medium-size loaf pan, tucking reserved skin around the breast to seal in juices.
5. Bake for approximately 213 hours (the rule of thumb is 35 minutes per pound).
6. Poke the turkey with a fork.
7. When the juices run clear, turkey is done.

turkey breast boneless, sage, thyme, parsley, garlic, white pepper, salt

Taken from recipeland.com/recipe/v/graham-kerrs-turkey-breast-fres-37431 (may not work)