Herb-Roasted Turkey Breast

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I made my first thanksgiving turkey with this recipe last year and my family STILL raves about it. It was the most delicious turkey we've ever had and I'll be cooking it again this year!

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I have made Ina's herb-roasted turkey breast many times. When fresh whole turkey breast went on sale for 88 cents a pound at my local supermarket this week, I snatched one up and got the recipe out once again. I usually like to add my own spin to every dish, but I don't change a thing and follow this recipe EXACTLY. Comes out juicy, fragrant and flavorful EVERY SINGLE TIME! The "jus" of the white wine and pan drippings is perfect -- no heavy gravy needed here! Served it last night (a late summer night with sides right from the farmstand: a roasted beet salad, Rachael's honey-dijon red-skin potato salad (no mayo for us! and grilled sweet corn. Delish!

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I used boneless skinless turkey breast tenders for this and roasted them for about 45 minutes. It turned out so beautiful and delicious - even my dad who typically doesn't eat white meat was raving about it! Everyone who ate it said it was the best thing I've ever made. A must try for sure!

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Just made this for the first time and I even overcooked it, and it turned out great! Your house smells amazing! The herbs permeate the meat beautifully. I substituted fresh marjoram for the sage as I didn't have any. Turned out delish!

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I do this recipe all of the time on my charcoal grill. After the coals are ready, I just divide them equally and push them to the sides. I then place the turkey in a disposable aluminum pan and place it in the middle of the grill so that it cooks with indirect heat. Sometimes I add wood chips for a smoked taste. This also gives the breast a beautiful color.

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This was the best turkey breast yet and we'll definitely make it again. I followed the directions exactly except I doubled the herb mixture, extra white wine, some chicken broth and put sliced onions in the bottom of the roasting pan. The herb mixture is fantastic. Next time I may rub the herb mix a few hours before I roast it for extra flavor. Yummy!

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Healthy Never Tasted So Good! I followed the recipe almost exact except that I used 2 teaspoons of olive oil instead of the 2 tablespoons. The breast came out extremely delicious. The herbs & spices flavored the meat so deep, and the wine made it so juicy. The breast I baked was 8 lbs, and I baked it for 2.5 to 3 hrs based on the Shady Brook Farms direccions on the plastic cover of the breast. I usually do not make Ina's recipes because they are very high-calorie, but this one is super healthy. Thx Ina!!!

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The meat is soo juicy, its my favorite turkey recipe. Even did a whole chicken with it. It's even better the next day after sitting in the juice. I needed to add more white wine, dried up a little bit in the pan. Keep an eye on it and baste it often. FABULOUS!!!!!!!

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I thank you Ina for this turkey breast recipe. I have prepared it about 5 times now and it has always met with raving reviews. The last time was for Dad's birthday. He is 81 and a great family chef, himself, and knows a lot about cooking things with great flavor. This turkey is easy to prepare and so delicious that everyone raves - it is so moist it's unbelievable - you MUST USE A THERMOMETER to get that wonderful moistness, at least I do. This is a recipe that will be at the top of my list forever. Thanks again, Ina. cj

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I followed recipe as written except for the white. Put it on the grill at 350 with indirect heat for 2 hours. It was delicious!! Perfect turkey in summer recipe!