Roasted Turkey Breast With Herbs Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Marianne
Reviewed: Jun. 23, 2013
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!
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2013
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.
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Reviewed: Nov. 8, 2013
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.
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Photo by Jason Cummins

Cooking Level: Intermediate

Home Town: Friendship, New York, USA
Living In: Cuba, New York, USA

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Reviewed: Apr. 6, 2014
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.
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Photo by Kath

Cooking Level: Intermediate

Home Town: Coventry, Rhode Island, USA
Reviewed: Sep. 22, 2014
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 :)
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Cooking Level: Expert

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