Herb-Roasted Turkey Breast

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For those of you wondering if Ina used a Bone-In or a Boneless turkey breast she used a BONE IN one. I TIVO'd the program and so went back and double checked. Typically Ina uses bone-in products as she thinks they have more flavor. Hope this helps. I am making this recipe tomorrow as well.

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I checked out both of Rachael Ray's Thanksgiving in 60 and Thanksgiving in 60-2 turkey breast recipes, & BOTH recipes use boneless breasts. And if I remember correctly, it was a boneless breast that Ina used in this recipe. Although a boneless breast would probably work best, I noticed that one of the posters on this forum stated she had used a Jennie-O turkey breast ~ and it had turned out exceptionally good. Well, the Jennie-O turkey breasts I have seen are all bone-in breasts. So, I think that either kind ~ which ever you prefer or are able to find ~ would work. Hope this helps.

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The recipe calls for a bone in turkey breast. But on her episode, it looks like it is a boneless turkey breast. Which one is it?

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Jane: Yes, I think you could add the wine to the bottom of the oven cooking bag. I have always used a cooking bag every time I have ever roasted turkey, & there is always the olive oil, butter, or turkey drippings, etc. that end up cooking in the bottom of the bag. However, you could opt to not include the wine with this recipe. I have roasted Rachael Ray's Thanksgiving in 60 turkey breast using an oven bag.....I simply used Rachael's recipe for the turkey AND the Reynold's Turkey Cooking bag recipe using the flour, onions, & celery in the bottom of the bag. It turned out absolutely delicious! IT WAS THE VERY BEST TURKEY I EVER COOKED!! My family raved about it!

Minda: Since you are serving 12 guests instead of 6 (as the recipe calls for, you should double the entire recipe using 2 turkey breasts and doubling the ingredients used.

HAPPY THANKSGIVING TO EVERYBODY!!!

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This marinade was absolutely over the top fantastic..........I used a jennie-o turkey breast which I feel is even better than butterball. It came out so moist and succulent. The only adjustment I made was to lower salt amt. since I'm on a low sodium diet. This did not detract at all. I also used some chicken broth mixed w/white wine on the bottom. It makes for a wonderful sauce. So pleased w/resultl! Not at all your typical poultry-seasoned version.

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Would it be best to roast 2 breasts or double the recipe ingredients? Suggestions would be appreciated.

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I made this yesterday for a family potluck with our youth group. Easy to prepare, extremely flavorful and it was lovely not to worry about carving a 20 lb bird. I had nothing left to bring home as it was gobbled up by a load of hungry, appreciative teenagers and their parents. Very moist too. A nice change from the typical dry turkey problem.

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I prepared the turkey breast last night and let it marinate 24 hours. It came out sooo juicy and yummy. This is going to definately be a keeper. Thanks Ina!

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This recipe looked really good. I have never cooked with wine. This year I'm doing two breasts in a cooking bag. Can I just do this recipe as is but add the wine to the bag??

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In answer to Pat's question ~ NO, the turkey breast was NOT brined. I saw this episode from the beginning. This turkey breast looks so easy to prepare.....I have made Rachael Ray's Thanksgiving in 60 turkey breast. It was also easy & very delicious, but you have to process the fresh herbs in a food processor. I own a very tiny food processor, so it turned out to be quite a bit of trouble & made a mess on the counter. Ina Garten's turkey recipe uses virtually the same ingredients but DOES NOT use a food processor. I can't wait to try it out!!