Season the turkey breast

• Keep the netting on the turkey breast and sprinkle it liberally with salt and cracked black pepper.
• Season the whole breast with rubbed sage and pat it in well so it sticks.

Insert the sage butter

• Slice the butter into pats and let it come to room temperature.
• Lift the netting and push the pats of butter inside, all around the breast.
• Press and mush the butter down with your hands so it goes into the meat.

Fill the oven bag

• Place the turkey breast in an oven bag and set it in a roasting pan.
• Roughly chop the onion, celery with its leaves and carrots, and add them on top of the turkey in the bag.
• Add fresh sage, then sprinkle more salt and pepper over the top.
• Tie the bag with the zip tie and cut one slit at the top.

Roast in the oven

• Move the oven rack to the middle or lower position so the bag does not pop.
• Bake at 325 °F for 20 minutes per pound.

Rest and serve

• Let the turkey breast rest so it finishes cooking and stays moist.
• Slice it and pour the gravy from the bag over the top.