Cider Roasted Turkey Breast

Ingredients

• 2.5 lb. Split turkey breast
• 4 Tbsp butter, room temperature
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3/4 tsp salt
• 1 large apple
• 1 onion
• 1/2 cup apple cider

Directions

1. Set the oven to 350ºF. In a small bowl, stir the butter with the sage, rosemary, thyme, and salt until you have a smooth, spreadable paste.
2. Blot the split turkey breast with a paper towel. Gently slide your hand between the skin and the meat, keeping the skin connected along the sides so you create a little space for the herb butter. Tuck about 1/3 of the mixture into that space, then rub the rest over the skin and around the outside of the turkey breast.
3. Cut the apple and onion into wedges. Scatter them across the base of a casserole dish, set the seasoned turkey breast over them, and add 1/2 cup apple cider to the dish.
4. Put the casserole dish in the oven. Roast for about 1.5 hours, checking after 1 hour, until a thermometer reads 165ºF. Take the temperature in the meatiest area of the breast and keep the thermometer off the bone. If the skin is getting too dark before it gets there, loosely tent it with foil while it continues to cook.
5. Give the cooked breast at least 10 minutes to rest before you cut into it. Add the roasted apples and onions to the plate, then finish with the drippings spooned over the top.