Herb-Roasted Turkey Breast

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This was the best turkey breast I have ever had! I didn't have the wine and used dry herbs, but it was still wonderful. I used a baking bag and the turkey was very moist and tender. I wondered about the lemon with the turkey, but it was great! Yum!

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I thought this was a great recipe. Had a holiday party and decided to make a carving station with lots of chutney and pickeled onions etc. I bought a brined turkey Salted it and let it sit uncovered in the fridge for two more hours- cooks illustrated rec . Rinsed it and Then let it sit with the rub on for almost 45 to let the marinade set in and get to room temp I just used chicken broth but next time I would do a combo of chicken and wine. I added some paprika to the outside and salt. To give it a nice flavor. The turkey was super moist and people loved it. I have never written a review before but felt this was worthy of one. Thank you. I love the show!

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The use of fresh herbs attracted me to this recipe. However, I did not find that the results warranted the effort. I will go back to my tired and true turkey recipe.

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Delicious...I made it on Thanksgiving. It was very easy. The breast was so moist and tasty. The only thing I added was leftover herbs to the bottom of the pan with the wine, I did add extra wine. My family raved about this recipe.

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This turkey breast was divine! It was the perfect finishing for my marinated turkey breast (I marinate the breast for 2 days in 1/2 - 1 c. each of peanut oil, white wine, and soy sauce - makes for the MOST MOIST bird you have ever had! My only issue was that after separating the skin from the meat to put the herb rub underneath, the skin drew up as it cooked. The herbs on the outside kept the skin from browning as it usually does, so about half way through, I scraped them into the drippings, nice addition when it came time to make the gravy from those drippings. : Thank you, Ina, for this wonderful recipe! It's the best!

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I'm a vegetarian who was tasked with making a turkey breast for others for Thanksgiving. I followed this recipe almost exactly but DOUBLED the herb paste/rub. I also added in a little fresh lemon zest. I have no idea how it tasted but my guests RAVED. They said it was one of the most flavorful and moist turkey breasts they'd ever had. So there you go!

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I used a Turkey breast since we had a small thanksgiving dinner. I had issues with it not getting brown enough, but that was because I did not put it on the rack and it was in a shallow pan. I know what to do next time, but the seasonings were great. My father was so impressed by all the herbs and loved the hint of lemon. We were all happy to see that it was not dried out too!

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This recipe was Fantastic! First time making two turkey breasts for Thanksgiving instead of a whole turkey and it turned out great! Also added chicken stock to the wine in pan and cooked in my convection oven at 350 degrees ( per my oven's cooking manual Everyone loved it! Will definitely make it again!

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Hands down this is the best turkey we have ever made. Putting it together was a snap and using a breast only made carving ten times easier. It was very moist and flavorful. Our 8.5 pound bird took 2 3/4 hours. This will be our go to bird for thanksgiving now. It was such hit I would also consider making it for parties.

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This was, hands-down, the best turkey I ever cooked. This simple rub turned a six-pound turkey breast into a tasty, moist, tender, aromatic joy! Thanksgiving success!!!