Recipe by Sara Archibald Howard
"I created this recipe from a few other recipes I enjoyed. It's not as large as making a full turkey but just as enjoyable. Drippings make GREAT gravy!"
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1 (8 pound)
whole bone-in turkey breast with skin
1 1/2 cups
chicken bouillon granules
This recipe is excellent if you DON'T cook it for 5 HOURS. I cooked a 9 pound turkey breast using this recipe but using the following cooking directions and it came out very juicy and delicious:
Roast in the preheated oven for 3 hours; or until an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F. Baste turkey with pan drippings and let stand 10-15 minutes before carving.
I used a half turkey breast with bone weighing about 3 pounds (Trader Joe's), so I adjusted the sauce accordingly. I didn't have the heart to flip the breast over halfway through because it would have soaked off all the wonderful herbs on the top of the turkey---I just added a little more to the sauce at that point. I think the cooking time was off because I would not cook turkey to 180 degrees, but rather the new time of around 165. This would be a good way to fix a little more turkey at Thanksgiving time without doing a whole bird. If you were going to serve this with mashed potatoes, you would perhaps want to have a little more of the gravy! Thanks for a nice meal!
I had my doubts about 5 hours of cook time and was I ever right. I took it out after 4 hours and it fell off the bone. I am not going to have to worry about de-boning it! It was also quite dry. I am sorry I didn't check the internal temperature after 3 hours max.
I had a 4.5 lb turkey breast, and cooked covered for 1.5 hours, and another half hour uncovered and it was perfect. Also, I didnt turn it over, didnt see a need.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Turkey Breast With Herbs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 135
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