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Herb-Roasted Turkey Breast Recipe

Herb-Roasted Turkey Breast

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Average Rating:

Total Reviews: 10

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  • on February 04, 2013

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    I left the skin on and rubbed the oil mixture under and over the skin, tender and moist! I will make this again.

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  • on August 24, 2012

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    This is the only way I cook turkey breast after trying the recipe few years ago.
    Delish! I also leave the skin on. My whole family and guests loves it.

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  • on November 24, 2011

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    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.

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  • on October 23, 2011

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    I make this recipe every year. It is great, I never take the skin, instead I inject most of the seasoning under the skin.

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  • on October 17, 2009

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    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!

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  • on December 26, 2007

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    I roasted two 6lb breasts in an electric roaster set on 325 for 2 1/2 hours. The internal temp. of the breats was 160. I let them rest for 10 minutes. The meat was moist and tender!!

    I purchased my dried herbs fresh from HEB's bin section and I think that really improved the flavor of the meat and pan drippings.

    Everyone raved about how moist the meat was!!

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  • on July 07, 2007

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    I made this a couple months ago when I first saw it aired and my family loved it. We made the entire menu and the hash the following day. The hash was my favorite, my husband likes the roasted broccoli and cauliflower the best, and my kids love the turkey. We made the turkey and roasted veggies on the grill tonight and it was a fantastic twist on this recipe! Hash tomorrow!

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  • on March 21, 2007

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    This was a keeper for my family. Followed instructions precisely and used fresh herbs from my garden. Whole Foods turkey breast was more than 6 lbs. so increased the seasoning and it took a bit longer but crust was wonderful and meat remained moist.

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  • on March 20, 2007

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    Turkey was flavorful & juicy. Have also used this technique on chicken breasts with equal results.

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  • on March 07, 2007

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    This recipe looked really great so my husband asked me to make it. I did. The garlic and herbs (and I am a huge fan of both completely overpowered the turkey. I saved the leftovers by literally washing it down and drowning it in gravy....kind of lost the whole healthy thing. Perhaps it is just me but I will keep my turkey traditionally roasted from now on.

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
360
 
Carbohydrates
1g
 
Total fat
5g
 
Saturated fat
1g
 
Protein
72g
 
Fiber
0g
 
Sodium
420mg
 
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