Rosemary-Citrus Roast Turkey

1 (6 pound) Shady bone-in turkey breast
1 bunch rosemary
6 sprigs parsley, fresh
1 lemon
1 orange
Cornstarch as needed

Loosen skin on both sides of turkey breast, being careful not to tear. Leave skin connected at breast bone. Stuff rosemary and parsley under loosened skin halves. With fork, deeply pierce lemon and orange several times and place in breast cavity.

In an 11 x 9 x 1-inch roasting pan, place breast bone-side-up on meat rack. Bake at 325 degrees F until breast meat reaches 170-175 degrees F on meat thermometer. Allow turkey to stand 10 minutes before carving.

In a large measuring cup, drain liquid from pan. Place liquid in refrigerator to allow fat to rise to top. Skim off fat and discard. Add squeezed juice from cooked lemon to defatted pan juices. For every cup, dissolve 1 tablespoon cornstarch in 1/4 cup cold water. Stir into juices, bring to boil and cook one minute or until thickened.

To serve, spoon gravy over sliced turkey.

Serves 12.

Nutrition Facts per Serving: 245 calories, 10 g fat, 98 mg cholesterol, 89 mg sodium, 4 g carbohydrate