Easy Oven Turkey Breast

4-6 lb turkey breast
1 batch parsley butter
salt and pepper
Sage leaves

Remove neck and ribs with kitchen shears and use for making turkey stock for gravy. This meat will not need gravy, but mashed potatoes do.

Salt and pepper the turkey on all sides. Slice butter into 1/4 inch discs and loosen the turkey skin. Place fresh sage leaves and discs of butter under the skin of the turkey. Place turkey in a roasting pan and cook for 25 minutes per lb or until a thermometer inserted in the thickest part registers 160 degrees. Tent with foil and let rest for 25 minutes. Carve and enjoy.

I like to serve this with double mashed potatoes.

Parsley Butter:

* 2 sticks (1/2 pound) unsalted butter, at room temperature or softened
* 1 cup fresh parsley roughly chopped
* 1 lemon, juiced
zest from 1/2 of the lemon
* 2 tablespoons chopped garlic
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Process in a food processor, scoop butter out onto parchment or plastic wrap and shape into a log. Place in the refrigerator or freezer until set. Slice off slabs as you need them. ***If you use salted butter remember to leave out the 1/2 t. salt.*** Enjoy!