Herbed Turkey With Cranberry Soup

Preheat oven to 450 degrees F.

Rub sage, pepper, rosemary and garlic powder into the turkey breast and place in a shallow, glass baking dish sprayed with nonstick spray.

Cover tightly with foil and place in hot oven, immediately turning oven temperature down to 350 degrees F. Roast turkey breast for 40 minutes or until internal temperature reaches 170 degrees F.

Allow meat to cool, and slice into bite-size pieces. Set aside.

Meanwhile, bring eight cups of water to a boil. Cook the carrots and celery for 8 minutes or until soft. Pour into strainer, wash with cold water to cool vegetables, and set aside.

Melt the butter in a large soup pot (at least 5-quart size) over medium heat. Add the fresh minced garlic, onion, carrots and celery and saute for five minutes.

Stir in the flour and continue to cook, stirring constantly, for another five minutes.

Add 4 pints of the turkey stock and blend with a hand-held mixer until smooth.

Stir in the remaining 2 pints of stock and the kosher salt, ground black pepper, dried sage, marjoram, rosemary and thyme. Heat to a low simmer and cook for 10 minutes or until the soup thickens.

Add in the cream, parsley, turkey meat and cranberries. Stir everything to combine well. Cook on medium heat for an additional 5 minutes to heat through.