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Herb Roasted Turkey Breast with Pan Gravy Recipe

Herb Roasted Turkey Breast with Pan Gravy

Show: Food Network Specials

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

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Average Rating:

Total Reviews: 263

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  • on January 26, 2013

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    This is a FANTASTIC recipe! I've used it multiple years now, and shared it with my sister too.
    Just enough for a small family Thanksgiving!

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  • on January 01, 2013

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    I made this for Thanksgiving for my family - everyone loved it. I used the brine recipe available on this website by Guy Fieti to prepare the breast. The breast was so tender. Do not cook it longer than instructed here. Next time I make this recipe I will use about 1/2 the lemon zest recommended. But otherwise, MMMMmm. My whole extended family loved it.

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  • on November 28, 2012

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    This was a great success! very tasty and easy to make. I also used 2 small turkey breasts and the meat was so most and flavorful.

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  • on November 26, 2012

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    Absolutely my favorite turkey recipe! It is wonderful and I make it at least several times per year.

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  • on November 22, 2012

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    I did this with 2x4 lbs breast and it came out awesome. I didn't use the gravy recipe but I followed the breast recipe and was easy and extremely successful.

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  • on November 22, 2012

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    Made this for today's Thanksgiving dinner and it was a huge success. Each breast was 3.5+ pounds and, in total, took about 90 minutes to roast. The drippings created an amazing gravy, too. We'll be making this again, for sure.

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  • on November 19, 2012

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    I love this recipe, moist, fragrant...a croud pleaser for sure. I used the recipe on a whole bird not the breast, finished product was delicious. APPROVED!!

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  • on November 17, 2012

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    This review is strictly for Rachel's process of cooking the turkey breast (EVOO in roaster with bay leaves and high temperature. The first time I tried this I used one boneless turkey breast (4 lbs., and it took only about 15 minutes more to cook than the 55 minutes suggested for two 2-2.5 lb. turkey breasts. It turned out very good, but I think I will take it out when it registers 160 degrees instead of 165 degrees and let it sit for longer to retain juices and come up to proper temperature. It was almost perfect, but could have been a little moister. I used my own herb paste/butter mixture under and over the skin. I also used my own gravy recipe, but used her process of cooking it in the roaster pan on top of the stove--it turned out excellent. Tomorrow I will be cooking two 7 lb. bone-in turkey breasts, so I will have to adjust the time to accommodate these new parameters. I will try to edit this post to let everyone know the process and if it turns out well. Finger crossed. :

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  • on August 25, 2012

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    Usually I find Rachael's recipes "cute" but not very inspiring. This is amazing! The bay leaf gave it complexity that moved it beyond the traditional sage herb seasoning and infusing it in butter was brilliant. Go Girl. I'd like to see what else she does outside the 30 minute theme. I didn't make the apple gravy because my family would kill me if they didn't get their traditional turkey gravy but the turkey was moist and beautifully seasoned. Will def do this again.

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  • on December 26, 2011

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    I used the recipe with a Butterball Turkey (boneless. I stuffed the paste under as much skin as possible and under the net. The turkey turned out so moist and the flavors delicious (most noticeable was the lemon. I only gave it 4 stars because the gravy recipe (as is turned out bland. I had to make major adjustments to rescue it. Not a fan of the gravy recipe.

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