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Roasted Turkey Breast With Herbs

Rated as 4.22 out of 5 Stars
25

"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
Original recipe yields 12 servings (1 whole turkey breast)

Directions

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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.

Nutrition Facts


Per Serving: 386 calories; 15 0.5 58.6 126 1234 Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

Followed it almost exactly, didn't have bullion, and used herbs de provence. Instead of melting the butter, I just creamed it with the herbs and stuffed it under the skin. Also, took off the cov...

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.

This is a great recipe but as stated by others 5 hours of roasting is way too much. Three hours proved quite sufficient. The drippings make a flavorful gravy. This one is definitely a keeper fo...

ABSOLUTELY the BEST turkey recipe!! I've tried several since my hubs is a turkey connoisseur. The only changes were: I had a 6.5 lb turkey breast, I used a whole stick of butter, I had no savo...

Roasted an 8lb turkey breast bone in using this recipe. It was moist and delicious. I do like to brine my turkeys, breast or whole, for at least 12 hours. Using my 9 lb round LeCreuset dutch ov...

I had a 7 lb turkey breast and followed the directions, greased the turkey with canola oil, not butter, but mixed butter with the herbs and after about 90 minutes put some of the herbs and butte...