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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
Made this tonight, smelled like Thanksgiving! Used Turkey stock instead of chicken broth, added a thinly sliced habanero pepper to the butter mixture, 9 lb bone in breast, roasted covered in a Dutch oven 3 hours at 350 and it was perfect! Stuffing, gravy, fresh zucchini and yellow squash sautéed in a little water!! Yum :)
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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This moist, meaty turkey breast has just two ingredients—it couldn't be easier.
A moist, flavorful roast turkey rubbed with olive oil, garlic, and fresh herbs.
See how to make juicy roasted turkey with a savory gravy.