Herb-Roasted Turkey Breast

1 (7 pound) turkey breast, completely thawed, if frozen

Compound Butter :

2 tablespoons salted butter, softened
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
1 teaspoon fresh sage leaves, chopped
1 teaspoon dried thyme leaves
1 1/4 teaspoons table salt

Additional ingredients:

2 celery stalks, chopped
1 big onion, chopped
2 carrots, peeled and sliced
1/2 cup white wine
2- 3 cups low-sodium chicken broth
1 rosemary sprig

Pat dry the turkey breast trimming the visible excess of fat.

Mix the compound butter ingredients and rub on the turkey breast, even between the skin and breast like a pocket. Cover tightly and refrigerate overnight.

Place the vegetables, rosemary sprig, wine and chicken broth in a roasting pan. Nestle the uncovered turkey breast on top of the mixture.

Bake at 325 F for 2 hours-2 hrs 15 minutes basting a couple of times if necessary.

Remove the turkey breast to a platter, internal temperature should be 170 degrees when using a meat thermometer that has to be inserted without touching the bone. Cover with aluminum foil for 15-20 minutes before slicing with a very sharp or electric knife.