1 stick soft butter
1/4 c. fresh basil
1/3 c. fresh parsley
2 tbsp. fresh tarragon
1/2 tsp. season salt
1 tbsp. dry thyme
1/4 tsp. cayenne pepper
3 tbsp. country style Dijon mustard
1 tbsp. dry rosemary
1 (5-7 lb.) turkey breast
1 1/2 c. dry red wine
2 tbsp. butter
3 tbsp. minced shallots
1 oven cooking bag
Paprika

Mix first 9 ingredients together. Set aside.

Wash turkey breast; pat dry. Loosen the breast skin from the meat, without tearing. Spread half the butter mixture under the skin. Prepare the oven cooking bag as directed. Place breast into bag. Rub remainder of butter mixture over outside skin of turkey. Sprinkle with paprika.

Preheat oven to 375 degrees. Place turkey breast in shallow pan and place in oven. Cook 15 to 20 minutes per pound until medium brown. When done, place breast on platter and cover with foil tent to keep warm. Pour bag drippings into small saucepan. Add wine and bring to boil over high heat. Add minced shallots and cook over medium high heat until liquid is reduced by half. Swirl in 2 tablespoons butter. Slice turkey and spoon sauce over meat. Brenda makes a terrific salad with leftovers. Use a mixture of mustard and mayonnaise.