Herb Roasted Turkey Breast with Pan Gravy

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Just a warning: my boneless turkey breast was about 2.7 pounds and took nearly twice as much time in the oven as the recipe says.

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Moist, fragrant, mouth watering turkey!! My family loved it. Definitely will make again. Did make my own gravy but used tasty juices. Thanks, Rachael Ray, for making good cooking available to the every day girls. Merry Christmas!

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I made this for Thanksgiving. It was easy and quick (especially for turkey. My whole family like it, even my step-dad who doesn't like turkey at all. This recipe made me fall in love with sage!

I did have to tent the turkey pretty early on to keep the top from browning too much. I couldn't find fresh bay, so I used more sage in the oil in the bottom of the roasting pan.

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This was amazing. So juicy and flavorful. I will be making this again.

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Delicious- moist and flavorful. The best I"ve ever made!

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The herb paste worked very well. However, I did one bone-in turkey breast half and did not halve the paste recipe. The whole amount on one turkey breast half was just right. I didn't care for the cider gravy, so next time - I'll take the advice of others and use chicken broth instead. With the bone-in, I had to extend roasting about 15 minutes (reduced temp last 15min to 380. in order to get to 170 degrees.

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I made this today for Thanksgiving and my family loved it. It was moist and tender. I used a 5 lb. bone-in turkey breast. I used onion, fresh sage and fresh parsley, salt & EVOO for the paste. (I read another review, and they added 1/2 an apple to the paste mixture--I forgot to put it in the food processor, so I put it in the bottom cavity of the breast. I had frozen homemade chicken stock, so I made a standard pan gravy. It was delicious--think I'll do a larger breast for Xmas. Rockwall, TX

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I've made this a few times and I love it. When you don't want to do a whole turkey, this is the way to go. The herbs add tremendous flavor. I don't make the gravy because it seemed on the sweet side and some reviewers noted this. But adding the pan drippings to dressing and/or to your own gravy adds incredible flavor.

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Just made this for Thanksgiving dinner. Just tore a piece off and tasted it. Yum, yum! I don't have a food processor so I had to make the paste the old fashioned way (chopping knife and muscle... this dish was SO worth it, plus it just took an extra 10 mins. I have to say that I had 2 boneless breasts at 3lbs a piece, and I definitely needed to double the recipe. I prepped it and let it sit over night so that I could cook everything else. Awesome flavor!!!! Although for the cook time, I covered the them for the full hour and basted them and broiled them for a few minutes for color...

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I don't think I'm a fan of herb turkey or chicken. The recipe turned out fine for me.