"Like many of you, I always serve turkey for our family's Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it's easy to carve. —Ruby Williams, Bogalusa, Louisiana..."
INGREDIENTS
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1/2 cup butter, cubed
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1/4 cup lemon juice
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons finely chopped green onions
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1 tablespoon rubbed sage
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1 teaspoon dried thyme
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1 teaspoon dried marjoram
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1/4 teaspoon pepper
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1 bone-in turkey breast (5-1/2 to 6 pounds)