Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing

Directions

1. 1

   7 lb Turkey breast, parts of the -ribs and wings attached 1 1/2 ts Salt 1 1/2 tb Freshly ground black pepper 4 tb Minced fresh sage 4 tb Min

2. 2

   Rub the turkey breast inside and out with the salt and pepper, then with the herbs

3. 3

   Discard the herbs or, for a stronger impression, leave some of the herbs clinging to the breast, or tuck them under the skin

4. 4

   Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as filling the breast cavity

5. 5

   Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan

6. 6

   Roast for approximately 2 1/2 hours, or about 25 minutes per pound

7. 7

   If you are using a meat thermometer, insert it into the thickest part of the breast, almost to the bone, before placing the breast in the ov

8. 8

   When the thermometer reads 185 degrees, the meat is done