Categories: Poultry 
      Yield: 1 servings 
  
    1/2 ts Dried rosemary leaves, 
           -crushed 
    1/2 ts Dried sage leaves 
    1/2 ts Dried thyme leaves 
    1/2 ts Dried marjoram leaves 
      1    (5 to 6-LB.) fresh or 
           -frozen whole turkey 
           -breast, thawed 
      1 md Onion, peeled, quartered 
      1    Garlic clove, peeled 
  
  Heat oven to 325!F. In small bowl, combine rosemary, sage, thyme and 
  marjoram. Pull skin away from turkey breast, leaving attached at neck. If 
  necessary, use sharp knife to loosen connecting membrane. Rub herb mixture 
  evenly over turkey breast. Replace skin over breast, tucking under bottom 
  of breast. Place breast, skin side up, on rack in roasting pan. Place onion 
  and garlic inside neck opening. Insert meat thermometer into thickest part 
  of breast muscle so that tip does not touch bone. Bake uncovered at 3 25!F. 
  for 13/4 to 21/4 hours or until internal temperature reaches 165 to 170!F. 
  and juices run clear. 12 to 16 servings. From the files of Al Rice, North 
  Pole Alaska. Feb 1994