“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!” - by Cookin'Momma
Ingredients
Adjust Servings
Original recipe yields 1 whole turkey breast
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Loosen the skin from the meat of the turkey breast.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 386 cal
- 19%
- Fat
- 15 g
- 23%
- Carbs
- 0.5 g
- < 1%
Based on a 2,000 calorie diet
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