Instructions: THE BIRD:
Herb rub: In a large baking dish, stir together the olive oil, garlic, thyme, sage and about 1/8 teaspoon pepper. Place the

turkey breast in the dish and rub the mixture over the entire surface of the turkey breast. Wrap in saran, and refrigerate for 3 hrs or overnight.

Preheat the oven to 350F (180C).

Place the breast on a rack in metal roasting pan, season lightly with salt and pepper and pour 1 cup chicken stock into the bottom of the pan. Tent with foil. Roast, basting with the pan juices every 15 minutes or so, adding the rest of the stock as needed, until instant-read thermometer insert into the center registers 165F (74C), about 1 hour and 20 minutes.

Transfer the breast to warmed serving platter and cover with aluminum foil while you make the gravy.

THE GRAVY: Place the roasting pan on the stove top over high heat, add the water and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until the liquid is reduced by half, about 2 minutes. Turn off heat source. Dissolve the cornstarch in the stock, add optional butter flavored canola oil. With a whisk, add the thickener to the pan liquids, turn heat source on to medium-high and continue to whisk until thickened, as much as 5 minutes. Season to taste with salt and pepper.

Service: Snip and discard the string from the turkey breast. Slice the meat and serve on warmed individual plates.

Place a mound of mashed potatoes alongside and drizzle the gravy over the turkey and potatoes. Sides: cranberry-raspberry relish; a platter of corn and peas garnished with grated raw carrot and orange zest.

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