Reviewed: Nov. 28, 2009

This was such a juicy turkey. It had a really great flavor also not too strong but just enough. I did follow others and left out the lemon-pepper seasoning my husband is not a fan of lemon-pepper. I also used a garlic clove instead of garlic powder. I baked at 450 for the first 30 minutes then turned the oven down to 325. I checked it and basted it with chicken broth and it's juices every 30minutes. I needed more gravy so I added a can of cream of chicken and chicken broth along with the ingredients called for in the recipe. I am not sure I would do that again it was good but kind of tasted too much like soup instead of gravy. All my guest and family loved it! Thanks Emily Chaney for the recipe it is Great!

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chefmk

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Reviewed: Nov. 26, 2009

Turned out perfect. The skin was crispy and a lovely dark golden color. I added about 1 cup of white wine and 2 cups of chicken broth to the bottom of pan for basting. The breast was juicy and tender, I used a boneless breast. The gravy was delicious. I used this for Thanksgiving this year, will use it for Christmas again.

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XANTHEY

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Reviewed: Nov. 26, 2009

I followed the recipe eactly and enjoyed a moist turkey and delicious gravy. Thanks to Emily, I had a no-fail turkey for Thanksgiving. I will make this again.

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cathycooker

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Reviewed: Nov. 23, 2009

I was disappointed in the strong lemon flavor. I should have gone with YEARS of experience, lemon does not go with turkey!

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atasteofcreole

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Reviewed: Nov. 5, 2009

I fully intended to make the slow cooker turkey breast recipe on this web site but when I pulled out my crock pot and the turkey breast, there was no way it was going to fit! So I made this recipe instead. So glad I did because it was delicious and moist! After about an hour of cooking, I realized there were no juices to baste with so I added 2 cups of water to the bottom of the pan and basted several times. I then followed the gravy directions and added all the liquid from the pan (strained) to the gravy. Really tasty!

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katquilter

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Reviewed: Oct. 29, 2009

Wow...the best Turkey breast I ever made! It came out so flavorful and moist and sliced up perfectly! This one is a definite keeper and will have them begging for you to make it again & again! Even the gravy was tasty!

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Michelle P

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Reviewed: Sep. 30, 2009

Crazy good! I thought my husband was going to lick his plate to finish off the last drops of gravy. He asked me to roast a turkey breast last night and all of the turkey breasts at the store were frozen solid. So, I used a 5 lb whole fryer chicken. I cut the rub in half due to the small chicken. I rubbed the chicken with a little bit of olive oil prior to adding the rub and I did put a slit over each side of the breast and put a pat of butter inside. I used a can of chicken broth instead of water and bouillon although I don't think that makes any big difference. Finally, I thickened the gravy with 2 TB of flour whisked into a cup of milk. Don't mess with the herbs/spices - they are perfect!! I can't wait to try this with turkey and I can tell you that this will be on my table come Thanksgiving!!

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Sep. 5, 2009

this turkey was unbelievable! it was the first turkey breast i had ever made and it was also the best i had ever had. i took a couple of the review suggestions and left out the lemon pepper seasoning, added ground thyme and ground mustard to the rub. i covered the bottom of the pan with about 3/4 of an inch of chicken broth and put little pads of butter under the skin. i basted every 25 minutes. it was awesome and the gravy was so delicious... my husband even said that i can't even mention it to his mother because she would be affraid i'd encroach on thanksgiving!

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tinabina0114

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Reviewed: May 15, 2009

I took the advice from others and added 2c water to pan and continually basted I also omitted lemon pepper and added Italian seasoning DELICIOUS!!!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 20, 2009

This was absolutley delicious. I followed the recipe exactly with the exception of adding fresh lemon thyme and fresh basil.

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Pam

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Reviewed: Apr. 13, 2009

This was very good and I will make it again, but I altered it a little. I used lime pepper (all I had);preheated the oven to 425, then reduced to 325 once the bird was in; basted with melted butter; and made the usual pan gravy with some of the drippings, flour, and diluted chicken broth (Better Homes style). The turkey was a lovely brown and very moist and tasty.

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Jill

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Reviewed: Apr. 12, 2009

This turkey came out so moist and tender and it was seasoned perfectly. I used the recommended seasoning but I just added a little more. This was the easiest and best tasting gravy I ever made. I guess the secret is the bouillon cube.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Mar. 26, 2009

It was OK, my lemon pepper was too much pepper.

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ATaylor

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Reviewed: Mar. 16, 2009

Not difficult and my family liked it. The only problem was that there was very little pan drippings to make gravy from, so we had only a small amount of gravy. However, what there was was delicious. Only change I made was to use chicken broth instead of water for the gravy. I would never add water to gravy, as it dilutes the flavour. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 1, 2009

This deserves 10 stars!! By far the best turkey I have ever had. I rubbed some of the seasoning mixture under the skin and used the rest on the outside. I used one can of chicken broth in the roasting pan and cooked to 170.I have never seen such a juicy flavorful bird!! This is the only way I will ever cook turkey from now on.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 18, 2009

Honestly, It will be a long time before I cook a turkey, the old fashion way. Old Black Woman, from Louisiana, gives this turkey recipe, more than two thumbs up. I also added turkey wings to recipe. My husband cut up wings, and I placed them in slow cooker with the breast. As the kids say, "OMG"!. I shared leftovers with two of my coworkers, and they said their families thought they were in seventh heaven. The only thing I did differently, was the gravy. My husband always make a "mean" gravy. So he added the gravy from the meat, and incorporated in his own thing, and all I can say, again, is "OMG". Thank you to the originator.

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Beverlye

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Reviewed: Feb. 15, 2009

Overall this was very good. It definitely needed some salt, though. Next time I will put some salt in the rub. I did add a pinch of thyme to the rub. Next time I will also put in a pinch of rosemary. This was very juicy as other reviewers said. It did cook faster than I thought it would. I had a 7 & 1/2 pound turkey breast that cooked in less than two hours. I took the advice of another reviewer, cooking it to a temperature of 165, mine actually was 170, and then letting it cost the rest of the way as it rested before cooking. This recipe is a keeper.

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LittlDuck15

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Reviewed: Feb. 13, 2009

The rub was fantastic and didn't need altering. However I made some changes to the rest of the recipe. I used an eight lb turkey breast and rubbed olive oil on the outside instead of the spray. About 1 hour into cooking, I added 2 tbls of butter to the top. Then about a half hour later I added 1/2 cup of water to the bottom of the pan. Throughout the cooking time I continously basted the turkey. Cooked wonderfully! While the turkey was resting in another plate, I strained the juices into a saucepan. There was enough drippings so no broth or boullion was needed. Then I mixed 1 tbls of flour in 1/4 cup of warm water and mixed that well. While I was mixing the flour mixture up, I heat up the drippings almost to a slow boil and added the flour mixture. Came out great!! I will make this again!

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