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Herb-Roasted Turkey Breast Recipe

Herb-Roasted Turkey Breast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (263)

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Average Rating:

Total Reviews: 263

Showing 171-180 of 263

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  • on December 01, 2009

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    Fantastic and easy recipe... I added a little more water and wine to the pan about an hour and 15 min in because much of the liquid had evaporated. But I live in an apartment and I'm not 100% sure the oven temp is right on! My boyfriend LOVED it! So tender and good. Highly recommend

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  • on November 30, 2009

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    My turkey breast weighed 7.5 lbs, so at 325 degrees, it took a while longer to cook (no prob...used an automatic temperature probe so didn't overcook AND it required 2 full bottles of wine and a cup of chicken stock in the pan. The pan was STILL dry at the end! Unbelievable. Hadn't planned on pouring ALL the wine in the turkey pan and none down my throat! Next time I'll ensure I have some cheap wine on hand. HA! Having said all that, the herbs, olive oil and lemon juice made an extremely delicious, moist turkey breast. YUM!
    Linda
    Marble Falls, TX

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  • on November 30, 2009

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    I went with just a turkey breast this year for Thanksgiving instead of the usual whole turkey. I was afraid it would be dry, but this recipe was excellent! Everyone complimented me on the moist turkey and the great herbs. Also, it smelled delicious while roasting.

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  • on November 30, 2009

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    I used this recipe on a whole turkey and it was fantastic. The only change that I made was I left out the wine and added pats of butter under the skin. I closed the oven and did not touch the turkey (which roasted at 325 for about 3 hours. It was the most beautiful brown. I let it sit after cooking several hours (it was a 22 lb. turkey for about a half hour. The meat was so moist and delicious and the skin was a deep brown and very crispy.

    My family could not get enough.

    YUM!!!!

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  • on November 30, 2009

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    I made this for Thanksgiving 2009 for just my husband and myself. This was the first time I've ever cooked a turkey and it was super easy!

    Preparing the turkey was extremely simple. I followed all directions with the following additions- I used fresh lemon juice (2T = 1/2 Lemon so I sliced the other half of the lemon and put it in the bottom of the pan. I also added just a splash of chicken stock in the last 1/2 hour of cooking to prevent any burning of drippings in the roasting pan. I did not make a pan gravy (if you do want a pan gravy, you'll need to add chicken stock to the pan.

    I think this would be wonderful on a whole turkey too!

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  • on November 29, 2009

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    Super moist and flavorful. My guests are still raving about how good it was. You really can't go wrong with this one. Very easy to make.

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  • on November 29, 2009

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    I had a turkey in the freezer for 10 months. After researching, I found that I could still cook it, but that it would probably be dry. Not so! I used this recipe and the bird was as moist as a fresh turlkey, and the flavor was wonderful. I am now simmering the remains for soup, and the house is filled with a wonderful aroma. Definitely a keeper.

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  • on November 29, 2009

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    I just made this for Thanksgiving 09 and it's a keeper. My family loved it. The turkey was moist and flavorfull! I will be making this again and am sending my sister the recipe. Just follow the directions, you can't go wrong with this one,

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  • on November 28, 2009

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    Not only are the flavors "Oooh Mommy!" - but it was surprisingly moist! I will be doing this one again and again!

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  • on November 28, 2009

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    I did not like turkey meat until I followed this recipe and made turkey breasts for our Thanksgiving dinner. Easy to make, wonderful aroma from beginning of cooking to the end, and most importantly-ABSOLUTELY DELICIOUS and MOIST. It was a hit with everyone.

    I promised to make it again and to share the recipe.

    I went to Costco today and picked up a couple of Ina's books. I'm excited to try some of her other dishes.

    Thank you for posting this recipe.

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