Herb-Roasted Turkey Breast

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This was extremely easy and delicious. I used dry spices (standard 1 tsp for 1 tbsp fresh and replaced the cup of white wine with chicken broth. I had to use about 4 cups of broth as my roasting pan is large and dried up quickly. I also used the drippings after straining out the fat along with some flour and broth to make a delicious pan gravy. The turkey was moist and full of flavor. Our toddler who is not a meat fan even loved it!

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I used this rub for a whole turkey and combined it with one of Alton Brown's techniques to quickly roast the fowl. I doubled the amount Ina suggests, and I rub quite a bit under the skin of the breasts (this is key!, and it came out wonderfully. At this moment, I have a turkey breast in the oven following her recipe again. Even though it's about 4lbs, it's probably going to need to whole two hours based on the thermometer readings. It smells divine! If anything goes wrong, I'll report... HAPPY THANKSGIVING! Celebrate the abundance, not the excess. ;

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I use this herb mixture every Thanksgiving and it is the best in the world! It adds so much wonderful flavor, your taste buds will go crazy! Not only perfect for the small turkey breast, but for the whole bird at Thanksgiving time. Thanks so very much Ina!

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I almost didn't try this because the picture wasn't all that appetizing, but the final product sure was better than the picture. I had my doubts about the mustard but that herb paste made for a DELICIOUS bird! Wonderful flavor without adding a lot of fat. I didn't have fresh rosemary or sage, so I just used the dried along with fresh thyme and it was still fantastic. Definitely give this a try!!!

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For those with convection ovens, FYI: I was able to cook this turkey breast in my tiny, little convection oven at 325 for one hour. I can't quite remember the size of the fowl, maybe 6 to 7 lbs. One hour seemed to cook this size bird just fine. The skin brown nicely on top as well. I liked the flavors of the herbs, but forgot the ground mustard. I am using this recipe to cook for my students this week in school and will be sure to include the mustard this time. I used boxed white zinfandel in this recipe, but will use apple cider/ chicken stock when I cook for the students. I really loved the flavor the wine added to the juices made from this. I was afraid to add a rose to this dish instead of a white wine, but am very happy with the results. It added such a wonderful spicy bite to the broth. I can only hope the apple cider/chicken stock will be as half as good.

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I made this with dried herbs from the cupboard and it was still wonderful. The flavor penetrated the whole breast. My kids loved it, too.

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This is turkey breast recipe is no-fail and great tasting. Amazed how moist,flavorful and easy this was to prepare. It was surprising how the herbs infused the meat with such flavor. Didn't realize that turkey could taste so good!...that takes care of Thanksgiving for me.

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I made a 2.12 pound turkey breast and it only took 1 hour to cook. Glad I checked it otherwise it would have been overcooked. I didn't have Sage nor Rosemary, but it still came out great. Didn't use a rack either. Just placed the turkey breast straight onto the glass casserole dish with a splash of white wine. Turned out perfect. Ina's recipe has never let me down yet.

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made this yesterday and decided to do a whole thanksgiving themed meal- since this was so inspirational! my turkey breast was much smaller than the one in recipe (2.5 lb but it took 2 hours to cook! luckily i started getting dinner ready at 3... so it was done with plenty of time to spare!

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This was amazing!! I used the exact fresh herbs for the coating inside the skin and out.I used 1/2 stick of butter slices under the skin as well. I also cut up onion , celery, half of lemon and half of an apple in the cavity. Ina's recipes never fail!! The water or wine kept the turkey extra moist!!! THANKS!!!