2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
1 3/4 teaspoon coarse sea salt
1 teaspoon ground black pepper
1 (5-pound) whole bone-in turkey breast, breast bone cut to help breast lay flat
2 tablespoons unsalted butter, melted
Preheat the oven to 325°F. In a small bowl, combine sage, rosemary, salt and pepper. Brush turkey breast all over with butter. Loosen skin over breast meat with your fingers and work a little of the herb mixture underneath; smooth skin back in place. Sprinkle remaining herb mixture all over turkey.
Cut a 2 1/2-foot-long piece of 15-inch-wide parchment paper. Place turkey breast in the middle of the paper. Fold the sheet over turkey and pleat the top to seal. With a stapler, staple the top and sides of the paper closed to completely enclose turkey. Place on a rack set in a roasting pan and roast for 1 1/4 hours.
Carefully cut the parchment paper open and unwrap turkey, making sure no staples fall on turkey or into the pan. Fold back the paper and to completely expose skin-side of turkey. Increase the oven temperature to 425°F and continue roasting until breast is browned and an instant-read thermometer inserted into thickest part reads 165°F, 20 to 30 minutes more. Let rest for 15 minutes, then carve and serve.
Per Serving: 450 calories (170 from fat), 19g total fat, 7g saturated fat, 175mg cholesterol, 540mgsodium, 64g protein.