1 onion, cut into quarters
1 stalk of celery, cut into pieces
1 bone-in turkey breast
1 tablespoon olive oil
1 tablespoon chopped fresh herbs (rosemary, thyme, or poultry seasoning)
1 teaspoon salt
.5 teaspoon pepper
Preheat oven to 325° F. Place the onion and celery in a small roasting pan. Remove the turkey breast from the package, rinse and pat dry. Place on top of the vegetables in the pan, rub with olive oil and sprinkle with the herbs, salt and pepper. Roast, uncovered, approximately 20 minutes per pound, to an internal temperature of 165° F. If the turkey breast starts to get too brown, cover loosely with foil. Let rest 10 minutes before carving.