Herb Roasted Turkey Breast

I would have never in a million years thought to make this for a Sunday dinner, for many reasons:
1. Turkey is for Thanksgiving
2. Turkey is awfully healthy for a Sunday
3. I didn't realize that you could just buy a boneless breast of turkey
4. I didn't realize that would be good

But, it was my husband's idea, and a brilliant one at that. His ultimate objective was to make something we could eat for leftovers during the week, and in this case he had roasted turkey sandwiches on his mind.  It doesn't take much to get me on board with any type of sandwich for dinner, so I decided to try it and roast it with plenty of herbs. And all I can say is, who knew?? Who knew it would be so good, who knew it would be so easy, and who knew this was available to us?

Recipe

• 1 frozen boneless turkey breast, about 2.5 lbs
• 1-2 tablespoons fresh rosemary, chopped
• 1-2 tablespoons fresh thyme, chopped
• 1 teaspoon dry mustard
• 2 tablespoons olive oil
• Lemon juice from 1/2 lemon
• S&P

The turkey needs to thaw out first, which takes about two hours if you submerge it in a lukewarm bowl of water (keep the wrapping on).  When thawed, unwrap the turkey (leaving the inner cooking twine on to hold it together), and preheat the oven to 325.  Make a rub out of the fresh rosemary and thyme, olive oil, lemon, dry mustard,  and about 1 tsp salt, and plenty of pepper.  Place the turkey in a roasting pan and rub the herb mixture all over the top. Bake for 1 1/2 to 2 hours, until an instant thermometer in the middle of the turkey reads exactly 160 (mine took about 1 hr 50 minutes).  Take it out and cover tightly with foil, and let it sit for 20 minutes before slicing (the temp will rise up to 170 during this time, ensuring you don’t overcook it and it turns out SUPER moist).   

I made a gravy out of the minimal drippings (it's a lean meat), and served with super creamy mashed potatoes to make up for it. And then, the sandwiches.....