• 1 piece (7 1/2-pound) bone-in turkey breast
• 1 teaspoons salt
• 1 teaspoons freshly ground pepper
• 1 tablespoon butter or margarine, softened
• 3 tablespoon chopped fresh rosemary
• 3 tablespoon chopped fresh sage
• 2 piece oranges, thinly sliced
• 2 piece lemons, thinly sliced vegetable cooking spray
• 1 piece large onion, quartered
• 3 cup(s) riesling

Sprinkle turkey breast evenly with salt and pepper.
Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.

Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes. Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary. Serve with Cranberry Salsa.