3 tbsp balsamic vinegar
2 tbsp olive oil
6 sprigs fresh rosemary, divided
6 sprigs fresh thyme, divided
2 tbsp montreal steak seasoning
6 cloves garlic, crushed and minced
4-5 lb bone in turkey breast
10 slices bacon
Preheat oven to 400F. Prepare a baking sheet lined with aluminum foil and top with a wire rack.
Whisk together balsamic vinegar and olive oil in a bowl. Chop up 4 sprigs of thyme and 4 sprigs of rosemary. Add to the bowl, along with the steak seasoning and garlic.
Brush the mixture over the turkey breast and place 2 remaining sprigs of rosemary and thyme on top. Weave bacon around the turkey and tuck under the turkey. Allow the sprigs stick out to remove after roasting.
Place turkey upon the prepared baking sheet and brush with any extra herb rub on the bacon. Place in the oven and roast for 1 – 1 1/2 hours, or until turkey reaches 145-150F in the thickest part of the turkey. Let rest for about 20 minutes before carving.