Roasted Turkey Breast With Herbs

Roasted Turkey Breast With Herbs

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 h
  • Ready In

    5 h 15 m
Cookin'Momma
Recipe by  Cookin'Momma

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 whole turkey breast

Directions

  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.

Share It

Reviews (4)

Rate This Recipe
Jason0475
8

Jason0475

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.

Marianne
8

Marianne

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!

kycook
3

kycook

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.

More Reviews

Similar Recipes

Slow Cooker Boneless Turkey Breast
(37)

Slow Cooker Boneless Turkey Breast

Herbed Slow Cooker Turkey Breast
(42)

Herbed Slow Cooker Turkey Breast

Oven-Roasted Turkey Breast
(19)

Oven-Roasted Turkey Breast

Slow Cooker Herbed Turkey Breast
(9)

Slow Cooker Herbed Turkey Breast

Turkey Breast with Gravy
(7)

Turkey Breast with Gravy

Bourbon and Molasses-Glazed Turkey Breast
(7)

Bourbon and Molasses-Glazed Turkey Breast

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Herbed Slow Cooker Turkey Breast

>

next recipe:

Turkey Breast with Gravy