Prepare the mayonnaise a day ahead, and refrigerate. Garnish the platter with fresh tarragon sprigs and lady apples.

Turkey:
1 (6-pound) whole bone-in turkey breast
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh sage
1 tablespoon extravirgin olive oil
2 teaspoons grated lemon rind
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
Cooking spray
1 1/2 cups water

Mayonnaise:
1 cup light mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon Dijon mustard
3/4 teaspoon tarragon vinegar

Preheat oven to 350°.

To prepare turkey, trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.
Combine 2 tablespoons tarragon and next 6 ingredients (through garlic), stirring well. Rub tarragon mixture under loosened skin and over breast meat. Place turkey, breast side up, on a wire rack coated with cooking spray. Place rack in a roasting pan. Pour 1 1/2 cups water into pan. Bake at 350° for 1 hour. Baste turkey with pan juices. Bake an additional 30 minutes or until a thermometer registers 165°. Remove turkey from oven. Loosely cover with foil; let stand 20 minutes. Remove skin from turkey; discard. Thinly slice turkey.
To prepare mayonnaise, combine mayonnaise and the remaining ingredients, stirring well. Serve with turkey.

Yield: 12 servings (serving size: 4 ounces turkey and 1 tablespoon mayonnaise)

writeNutrient();NUTRITION PER SERVING
CALORIES 295(27% from fat); FAT 8.9g (sat 1.5g,mono 2.6g,poly 4.3g); PROTEIN 48.2g; CHOLESTEROL 139mg; CALCIUM 27mg; SODIUM 456mg; FIBER 0.1g; IRON 2.5mg; CARBOHYDRATE 2.3g