Lemon and Herb-Roasted Turkey Breast

Heat oven to 325°F. Spray 13x9-inch pan and 16x12-inch sheet of foil with cooking spray. Grate peel from lemon. Cut lemon into quarters; set aside. In small bowl, mix lemon peel, garlic, parsley, salt, sage, marjoram, pepper and oil.

Loosen skin covering turkey breast and pull away, leaving attached at neck. If necessary, use sharp knife to loosen. Rub herb mixture evenly over turkey breast meat. Replace skin over breast, tucking under bottom of breast. Rub any remaining mixture over skin.

Place lemon quarters in neck opening. Place turkey, skin side up, in pan; cover tightly with foil, sprayed side down.

Bake 1 hour. Uncover pan; insert meat thermometer into turkey so bulb reaches center of thickest part of breast meat, but does not rest on bone.

Bake uncovered 1 1/4 to 1 3/4 hours longer or until turkey is fork-tender, its juices run clear and meat thermometer reads 170°F. Let stand 5 minutes before serving. Remove and discard lemon from neck opening before cutting turkey into slices.