Preheat oven to 350F. Rub the turkey breast inside and out with salt and pepper, then with the herbs. Discard the herbs or for a stronger impression leave some of the herbs clinging to the breasts, or tuck them under the skin. Tuck some stuffing under the skin as well as filling the breast cavity. Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan. Roast approximately 2 1/2 hours, or about 25 minutes per pound. If you are using a meat thermometer, insert it into the thickest part of the breasts, almost to the bone, before placing the breast in the oven.When the thermometer reads 185F, the meat is done. Let the turkey stand at least 10 minutes and up to 30 minutes before carving. Serves 6-8.