1 Tbsp. flour
1 small onion, chopped
1 rib celery, chopped
1 carrot, diced
about 4 to 5 lb. turkey breast, thawed
2 Tbsp. melted butter or margarine
salt, pepper, paprika, herb blend

Shake flour in a plastic browning or roasting bag (14 x 20-inches) and place in a roasting pan, 2-inches deep. Spread onion, celery and carrot in bag. Rinse turkey breast and pat dry. Brush with melted butter. Sprinkle with salt, pepper, paprika and herb blend. Place turkey on top of vegetables. Close bag with a twist tie and make six 1/2-inch slits in top of bag with tip of sharp knife.

Cook at 325° for 1 1/2 to 2 hours or until meat thermometer reads 185°. Remove from oven and allow to stand 15 to 20 minutes before carving. Makes 6 to 8 servings.