Preheat oven to 400°F. Place potato slices in a small roasting pan. Place turkey breast on top of potatoes. Mix soup with 1/2 cup water; pour into roasting pan.
In a small bowl combine mayonnaise, salad dressing mix, sage and rosemary. Spread under and on top of turkey skin.
Place pan in oven and roast turkey 30 minutes. Reduce oven heat to 325°F and roast 1 hour, 30 minutes more or until instant-read thermometer registers 165°F. Do not baste. Remove from oven; cover loosely with foil and let stand 15 minutes before carving.
|Serving Size 1|
|Amount Per Serving|
|Calories 205||Calories from Fat 89|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0.57g||2%|