Because you don't always want to fuss with the whole bird.

Oven-Roasted Turkey Breasts

For herb rub, combine olive oil, garlic, basil, oregano, thyme, sage, lemon zest, salt and pepper; set aside.

Pat turkey breasts dry with paper towels. Place, skin sides up, in a shallow roasting pan. Gently apply herb rub.

Insert an oven-safe meat thermometer into the thickest part of a breast. The thermometer should not touch bone. Cover turkey loosely with foil.

Roast for 2 hours. Remove foil. Roast for 30 to 60 minutes more or until thermometer registers 165 degrees.

Transfer turkey to a cutting board. Tent turkey loosely with foil and let rest for 15 to 20 minutes before slicing.

Cut each turkey breast into slices. If desired, divide into portion sizes and place in resealable freezer bags. Seal and freeze for up to 1 month.