1 - 15 lb or larger turkey
Combine in a bowl the following ingredients:
2 cup feta cheese
1/2 c, chopped dried cranberries
2 tsp dried, rubbed sage leaves
4, cloves garlic minced
1 finely chopped bay leaf
1 tsp dried thyme
fresh cracked black pepper
Preheat oven 400*
Butterfly the turkey by removing the spine, carefully. Open it up and place it flat in your cooking pan, breast up. Loosen the skin from the breast's and from the thighs. Divide the mixture into four and place a 1/4 of the mixture in each section of skin you've freed from the flesh of the turkey.
Cover with aluminum and roast for half hour at 400* then reduce the temp to 365* and allow to roast for another 3 hours or until the internal temperature of the breast reaches 165 degrees. Remove the foil at two to an hour and half from the estimated, ending time and baste the turkey every half hour to reach that beautiful golden skin.
When done, allow to rest for 10-15 minutes. Remove the entire breast from the bone and slice width wise instead of length wise to enjoy a more juicier breast. Enjoy!