Lemon pepper and sage lend a bright but subtle flavor to the moist turkey. Got leftovers? Perfect for Thanksgiving-style sandwiches with stuffing and cranberry sauce.
1 tablespoon olive oil
6 pounds turkey breast, with skin
4 tablespoons lemon pepper
1 tablespoon ground sage
Preheat the oven to 400 degrees F.
Rub the olive oil into the turkey breast. Place the turkey breast in a roasting pan with a rack (If you don't have a rack, roll up 6 balls of foil and then place under the turkey in the roasting pan to elevate the turkey breast.)
To get a rotisserie-like final product, you need to make sure the turkey doesn't sit in any fat as it cooks. Set aside.
In a small bowl, combine the lemon pepper and ground sage. Sprinkle the combined seasonings evenly over oiled turkey breast.
Place the roasting pan in the oven. Cook for 45 minutes at 400 degrees F. Then reduce the oven temp to 300 degrees F to finish cooking, approximately 1-1/2 hours, depending on the size of your bird.
Cook the turkey until it reaches an internal temp of 165 degrees F with a meat thermometer.
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