Turkey breast, skin-on, bone-in, if available
salt and pepper, to taste
2 sprigs rosemary, remove leaves and chop fine
2 sprigs thyme, chop fine
5 garlic cloves, cooked in olive oil (just to cover) on low heat until very soft
1 cup chicken stock, for roasting
Preheat your oven to 325 degrees.
Prepare the turkey breast by placing it into a shallow roasting pan. Season it heavily with salt and pepper and drizzle it with olive oil. Sprinkle the chopped rosemary and thyme on the breast. Add a few of the cooked garlic cloves to the turkey breast add enough chicken stock just to wet the bottom of the pan. Roast for 1½ to 2½ hours for a 3-5 pound breast, adding 30-45 minutes for a larger breast.
The internal temperature should read 170 degrees when the breast is done. The skin should be golden as crispy.
Remove from the oven and allow to rest for 10-15 minutes before slicing.