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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Recipe Summary

prep:
10 mins
cook:
5 hrs
additional:
5 mins
total:
5 hrs 15 mins
Servings:
12
Yield:
1 whole turkey breast
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 Facts

386 calories; protein 58.6g 117% DV; carbohydrates 0.5g; fat 15g 23% DV; cholesterol 126mg 42% DV; sodium 1233.8mg 49% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2013
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. Read More
(45)

Most helpful critical review

Rating: 2 stars
09/10/2013
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. Read More
(9)
20 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/08/2013
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. Read More
(45)
Rating: 4 stars
06/23/2013
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! Read More
(21)
Rating: 2 stars
09/09/2013
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. Read More
(9)
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Rating: 4 stars
11/26/2016
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 cover during the last 30 minutes to get some color on the skin. Read More
(4)
Rating: 5 stars
12/12/2016
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 savory- so I used: 1/4 tsp fennel seed, 1/2 tsp of celery salt, 1/2 tsp pepper. in 3.5 hours it was falling apart and super tender. Read More
(4)
Rating: 4 stars
04/06/2014
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. Read More
(3)
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Rating: 5 stars
11/21/2016
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 oven was much simpler than the roasting pan method. I didn't turn my turkey over. Roasted it in 350 degree oven for 3 hours than took my Reynolds off that I used to tent the turkey breast for 1 hour to get the great golden color. Wish I would have taken a picture because it was beautiful. Will repeat this one again. Read More
(2)
Rating: 1 stars
09/22/2014
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:) Read More
(1)
Rating: 5 stars
06/25/2016
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 butter under the skin. A little later I used the remaining herbs and butter to coat the turkey. I paid close attention to my temperature gauge inside the turkey. It came out well and the recipe is nice and easy. I can't remember how long it roasted just as long as it took to reach the proper temperature. Also the gravy was good. Read More
(1)