This recipe was wonderful. I substituted chicken broth with a no-salt chicken version, and I used a salt free seasoning mix of 24 herbs and spices, instead of seasoning salt. I took another reader's advice and put my whole turkey breast in a slow oven 225 degrees and roasted covered for six hours, turning up the temperature to 250 about three hours before done. At an hour before I took it out of the oven, I uncovered and let it brown on top. This was delicious. It made a wonderful broth. I served it with a lo carb dressing I cooked on the range.Because of diabete I can't have other dressings. I also fixed a great salad. My husband and I really liked this, and I will definitely make again. The breast turned out moist. A suggestion: if using a breast cook breast down for a moist bird. This also works when cooking a full turkey. You have to turn right side up, of course, to get it brown.
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This recipe was wonderful. I substituted chicken broth with a no-salt chicken version, and I...