If turkey breast is purchased frozen, defrost in refrigerator for 48 hours

Preheat oven to 350 degrees convection roast, with rack one notch below center of oven

Unwrap and drain turkey, then pat dry with paper towels

Line a large baking pan with parchment paper

Place turkey breast in center of pan, skin side up

Mix olive oil, Old Bay, chopped sage and rosemary

Rub on turkey skin

Pour apple cider vinegar around turkey

Roast in oven with rack below center until internal temperature achieves 165 degrees F, about 15-20 minutes per pound

Remove turkey breast from pan, and place on large cutting board

Tent a piece of parchment over turkey breast and allow to rest for 15 minutes before carving