Roasted Turkey

It doesn't have to be November 26th to enjoy turkey, You can buy just the breast, and if you leave out the rest of thanksgiving dinner like gravy, stuffing, and mashed potatoes you can put together delicious healthy meals with lots of leftovers.
Serve by itself with light salt and pepper, steamed baby reds, and a salad. Or you can make a turkey roll up, with Swiss cheese, Dijon mustard, romaine lettuce, and cherry tomato's. You can even shred it and use in soup!

For the turkey you will need:
8-10 pound turkey breast
1 carrot, chopped
1/2 onion, chopped
1 cup chicken broth
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme

Directions:
Prep the turkey by removing the gravy packet and innards. Throw away. Clean the turkey inside and out, pat dry.
Put in a large roasting pan, stuff the inside of the bird with the carrot and onion. Rub the outside of the bird with olive oil, sprinkle on the salt, pepper, rosemary, and thyme.
Pour broth in the bottom of the pan.
Cook for 2 1/2 hours, or until the temp reaches 150, put a foil tent on the top of the bird and cook for 20 more minutes, remove the bird, let sit until temp reaches 165 degrees.
ENJOY!