EMERIL'S BACON AND HERB ROAST TURKEY BREAST

Steps:

• Preheat the oven to 375 degrees F.
• Line a shallow roasting pan or baking dish with aluminum foil.
• Rinse the turkey breast and pat dry.
• Cook the bacon in a medium skillet until crisp then transfer to paper towels to drain.
• Reserve 1 tablespoon of the rendered bacon fat.
• Finely mince the cooked bacon when it has cooled and transfer to a small bowl.
• Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
• Mix thoroughly to combine and form a paste.
• Gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh.
• Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast.
• Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
• Brush the turkey all over with the reserved bacon fat.
• Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes.
• Remove from the oven and allow to rest for 20 minutes before carving into thin slices.
• Serve with the pan drippings.