1 turkey breast, on bone or boneless (2 >2 to 3 pounds) herbes de Provence rubbed or finely ground dried sage chicken broth
2 bay leaves
2 tablespoons olive oil, plus additional as needed
1 lemon, juiced water
Place the turkey breast in a deep roasting pot, and use your hands to separate but not completely detach the skin from the top of the turkey. Rub a little olive oil on the turkey to keep it from burning or drying out. Sprinkle on herbes de Provence and sage, then place the skin over the spices. You may add a little more olive oil and spices to the skin if you wish. Add about V2 an inch high-quality chicken broth (such as Health Valley or Pacific organic free-range chicken broth) to the bottom of the pot. Add a little more of the spices, plus the bay leaves, 2 tablespoons olive oil, and lemon juice. Bake uncovered for 30 to 40 minutes per pound, approximately 90 minutes to 2 hours total. Add water every 30 minutes or so to maintain the level of the broth, which will become your au jus. During the final 30 minutes, cover the pot. Save leftover turkey and au jus for other meals or recipes, such as Turkey Rice Soup (page 94).
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