Herb-Roasted Turkey Breast

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This was very good - moist, flavorful and easy. I substituted dried herbs in place of fresh (1 tsp. = 1 T.. I also used Herbes De Provence in place of the rosemarry - this worked very well with the other flavorings. I plan to use it on chicken in the near future.

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I made it last year with no experience ever in making a turkey!!!! It was soooooooooooooo good all of my family and in laws raved about it it was so juicy and flavorful the only ingredient I susbtituted the rosemary with thyme since my husband and I despise rosemary!!! It was so perfect it will be hosted this year for thanksgiving.
Ina your the bomb

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"WOW" is what 20 people said during Easter dinner at my house yesterday!! It was the firlst time I hosted Easter and this turkey was a huge hit - even with a 1 year old!!! I have never had turkey this good before - I've always picked the dark meat on a bird because the white meat was always so DRY but THIS WAS THE MOST MOIST TURKEY EVER!!! And can we talk "flavor" - OMG - this was so goooooood - sometimes turkey can be a little bland and you need gravey or cranberry relish to bring in some flavor but this combination of herbs made every bite OUT OF THIS WORLD!! THANK YOU INA FOR THE BEST TURKEY I HAVE EVER HAD - I will be making this again, and again, and again...

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This was the most moist turkey breast we've ever had. I've never made a bone-in turkey breast, but now I can't wait to make another! Even turkey-haters loved the turkey! I followed the recipe exactly and it cooked perfectly...just be prepared to put some foil on during the last hour or so, to control the browning of the skin. Thanks for helping make my grandmother's 80th Birthday a success!

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This was so wonderful - the perfect combination, easy and delicious. I was going to make a gravy like the poster below, but ran out of time, and really, the sauce by itself was terrific. I did add chicken stock as some other reviewers said - it made for a great sauce. I will use the carcass to make a turkey stock for next time! I somehow missed the part of the instructions to roast on a rack in the pan - no harm, really, just part of the skin was not roasted. This will be my go-to Sunday dinner recipe!

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I substituted dried herbs for fresh with the typical rule of thumb (1tsp dried = 1 TBL fresh. I also added some chicken stock to the pan and threw in a rough chopped carrot and stalk of celery (which i discarded after cooking. I then turned the pan juices into a very savory gravy with wondra flour and about 1 cup of chicken stock. This was an absolutely fabulous dish. The meat was very moist and the flavor was terrific. So easy to cut and serve. Much easier than struggling with a whole turkey.

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I tried this for the first time Thanksgiving 2008 and my family keeps asking me to make it again and again. They loved it. Its not too hard, its not too overpowering. The best way to make a turkey in my opinion!

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This was my first time cooking turkey, and it came out great. During the cooking, the wine at the bottom burnt off, so I added chicken broth...I think this really added to the moisture at the end and was a good move - don't let your liquid burn off! When the turkey looked brown enough in the oven, I covered it with foil and continued the cooking process. It came out great!

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I was so happy I found one of Ina garten's turkey recipe. I tried it out for
2008 thanksgiving. It took over three hours to cook all of the the thanksgiving feast , but the the end results was a great tasting bird. I loved the fact, it was
easier to prep than Alton Brown's brine turkey, (which is my 2nd favorite recipe. It was small enough for three people . The leftovers tasted better
the following day.
I can make this even when it's not the holidays.

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Thank you! Thank you!

My first Thanksgiving dinner turned out surprisingly delicious. My first Christmas dinner turned out wonderfully delicious. My first New Year's dinner turned out absolutely delicious. Yes . . . the same recipe three times within a span of a month or so (with a few minor variations -- additional tablespoons of rosemary, sage and thyme; and pineapple juice instead of lemon juice.

Thank you! Thank you!