Herb-Roasted Turkey Breast

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I made this recipe with split chicken breast and add a chicken bouilon on the wine. It came out soo good. that I gave copies of the recipe to my co worker. I will make this over and over again.

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This recipe is amazing. The breast turned out moist and juicy, and the flavors were spot on. I think the cooking time is accurate, although mine took about 2 1/2 hours, which was probably because the breast needed a little more thaw time in the fridge. My liquid did evaporate quickly so I added a little bit of water as needed Next time I will increase the wine by 1 cup and add water if necessary. The pan juices turned out phenominal anyway. I think that a meat thermometer is a must, i couldn't rely on the turkey pop up. If I had the breast would have been over cooked. THANKS INA!! Everone of your recipes have been a hit!!!!

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I just tried this for Easter and it was very moist and the best turkey breast I've ever made. I used half wine/chicken broth. My family raved about it.

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My family loved this turkey, we will use this recipe for our turkey from now on. Very easy to make. Moist and delicious.

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Great recipe! It was very easy. The turkey was moist and flavorful because of the herb mixture rubbed under the skin. My guests absolutely loved it and wanted the recipe for their dinner party!

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Excellent :

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This is so easy and so delicious, I made it in a convection oven/microwave and it turned out great even though I did not have the sage to put in.

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This recipe is amazing. My family wants this version every time we make turkey. This year, we went to a Thanksgiving party that served traditionally roasted turkey and although it was really good, my family felt that this version is way better.

The herb and wine mixture is heavenly and the sauce you get at the bottom of the pan is very addictive. I think it is the wine that keeps the meat so moist. The sauce is the key for moistening the leftovers when you wan to reheat the meat. When there are leftovers, everyone is usually raiding the fridge for more when no one is looking. I have made this more than a dozen times with great success. I usually add a lot more garlic and herbs. Since it's a rub on the turkey, it won't really change the taste, it just lets us have lots of yummy mixture to on act as a dressing for each serving. It's very easy to make and I would definitely recommend trying this recipe!

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I made this Christmas Eve 2012 for me and six friends and everyone loved it! I followed the recipe exactly...okay not 100%. My breast was 7.8 pounds so each ingredient got a little "dash" extra to accommodate the bigger bird. Also I had a guest who's quite anti-alcohol so I used 1/2 cup wine and 1/2 cup College Inn chicken broth. It was absolutely DELICIOUS...and I'm no cook...and it was EXTREEEEMELY easy to make. Please don't hesitate. Make this recipe and enjoy!! : :

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Easy and delicious! Used chicken broth instead of the wine. Turned out wonderful. The resulting skin is so tasty!