Source: dLife

Prepare this instead of a whole turkey on Thanksgiving if there are only a few people.

Servings

1 Turkey, hen, breast, with skin, raw , bone in
2 tbsp fresh tarragon , chopped
1 tbsp fresh sage , chopped
1 tbsp extra virgin olive oil
2 tsp grated lemon rind
1 tsp salt
0.25 tsp black pepper (freshly ground )
4 medium garlic cloves , minced
1 cooking spray
1.5 cup cold water

Tarragon Mayonnaise
1 cup light mayonnaise
2 tbsp fresh tarragon , chopped
1 tbsp dijon mustard
0.75 tsp tarragon vinegar

1 Preheat oven to 350 degrees Fahrenheit.
2 Cut off extra fat on turkey breast. Beginning at the neck, gently separate skin from the breast and drumsticks; move fingers between skin and meat and gently force pieces apart.
3 Whisk together 2 tablespoons tarragon, sage, olive oil, lemon rind, salt, pepper, and garlic. Massage tarragon mixture under surface of skin in between skin and meat.
4 Arrange turkey, breast side up, on a cooking spray coated wire rack. Move the rack to a roasting pan and add water to pan. Bake for 1 hour. After 1 hour, coat turkey with pan drippings and cook another 30 minutes or until a meat thermometer reads 165 degrees F. Take turkey out of oven an lightly wrap with aluminum foil. Let rest for 20 minutes. Take skin off of turkey and throw away. Slice breast thinly when ready to serve.
5 To make the mayonnaise, whisk together all the mayonnaise ingredients. Serve on the side of turkey.

Make the mayonnaise 1 day in advance and chill. Garnish turkey platter with lady apples and tarragon sprigs.