Photo: Herb-Roasted Turkey Breast Recipe
Ingredients
- 1 (6 pound) bone-in turkey breast, halved, skin removed
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 2 teaspoons chopped fresh sage leaves, or 1 teaspoon dried
- 2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried
- 2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 1 to 1 1/4 hours.
Let rest, covered with foil, for 10 minutes before carving.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 8 reviews
By lompocmike
Lompoc, CA
on November 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this at least 6 times. Each time it is wonerful. I also keep the skin on. I have used boneless breasts in the past. We supplement the whole turkey on thanksgiving, or as a stand alone. It makes a nice pan gravy with the drippings. Not a lot of gravy, but great flavor.
By azzurra_c
Brooklyn, NY
on October 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make this recipe every year. It is great, I never take the skin, instead I inject most of the seasoning under the skin.
By zaplinger
Elgin, IL
on October 17, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this recipe. I just couldn't bear to take the skin off the breasts because it protects the meat from drying out. I therefore worked the herb mixture in underneath the skin. I cut the backbone from the underside enough to break it down and flatten the roast out. Cooked it in my convection oven at 350 for a little over an hour, and it came out with this marvelously crisp and flavorful skin with succulent, moist, flavorful meat. It's the best turkey breast I have ever made. THANKS,ELLIE!
Read all 8 reviews