This is not exactly a vintage recipe but it is an old one.
1 (4 1/2-5 lb) whole bone-in turkey breast
1/2 tsp dried sage
2 tbsp olive or canola oil
1/2 cup dried cherries
1 lemon, quartered
1 medium onion, quartered
Preheat oven to 325 degrees.
Combine the sage, half the oil, and cherries in a blender or food processor until cherries are finely chopped.
Loosen the skin of the turkey by running your finger between the skin and meat; spread the above mixture directly onto the meat.
Place the turkey on a rack in a roasting pan. Place the lemon quarters and onion quarters around underneath the turkey on the rack. Place a meat thermometer into the thick part of the breast, being careful not to touch the thermometer to the bone. Brush the other half of the oil over the turkey breast.
Roast, uncovered, in 325 degree oven 1 1/2 to 2 1/2 hours or until the thermometer reads 170 degrees. Cover loosely with foil the last 45 minutes or so of the cooking time to keep from getting too brown.
Remove from oven and allow to set for 15 minutes before slicing.
Note: Serve with your favorite gravy, if desired.
Yield: 10-12 servings.
This is a file photo of this recipe.
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