Roasted Turkey Breast With Herbs

Roasted Turkey Breast With Herbs

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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Ingredients

5 h 15 m servings 386 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 58.6 g
  • 117%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Loosen the skin from the meat of the turkey breast.
  3. Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
  4. Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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:...

Most helpful critical review

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 dr...

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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:...

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 wou...

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 dr...

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.

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 ...

Just tried this yesterday and it turned out delicious! Thanks so much for sharing.

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