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Roasted Turkey Breast With Herbs

Rated as 4.18 out of 5 Stars
18

"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 15
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 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...

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...

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 ...

The only thing I changed was to reduce the butter to 3 TBS. I baked about 3 hours and used the meat thermometer. This one is a keeper!