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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

Showing 221-230 of 263

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  • on December 02, 2004

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  • on December 01, 2004

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    Really good. Only thing I'd change is the gravy. Too sweet for my taste.

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  • on December 01, 2004

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    I adapted this (no lemon and my own gravy...but the recipe was Rachel's and I loved it and so did my guests.. Thanks for making an easy and fast alternative to a turkey dinner..this will be good all year round.

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  • on November 30, 2004

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    I made this a little different for years. Now, I will be makeing it this way from now on!! Thanks for another great recipe

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  • on November 30, 2004

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    I made 4 of these individual turkey breasts for 16 people. (I had leftovers. I made a different gravy to accompany the turkey. They came out PERFECT and I sliced them, and served them on Thanksgiving on a long narrow platter, with my onion cream gravy around the slices. It was elegant and delicious, and took up half the space in my oven, so I had room for everything else. I will only make this turkey for the holidays from now on!
    The stuffing muffins to go with them were excellent and got rave reviews also. Rachel is a wonderful cook!

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  • on November 30, 2004

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    I used this recipe on the whole turkey and made sure the herb paste was generously stuffed inside the skin. My family loved it! Juicy and with lots of flavor! We will be repeating for our New Year's dinner.
    Yolanda - San Mateo, CA

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  • on November 29, 2004

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    I tried this for Thanksgiving just to try something different. I have to say everyone loved it. Even the gravy turned out great. The flavors just come together and really give the turkey and gravy a different taste. Thank you for such a great recipe.

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  • on November 29, 2004

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    This is the best turkey I've prepared. It was moist, flavorful, and presented well on the table. My guest loved it. In the past I thought a turkey was best prepared at 325 degrees. Now I know better. THANK YOU RACHEL!

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  • on November 29, 2004

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    quick and easy. excellent meal

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  • on November 29, 2004

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    This turkey recipe was great as my family is small and a full bird would be too much. I did brine the breast the day before. I'm not a big fan of herbs but wanted to give it a try. It gave the turket a nice presentation and my turkey was moist even over the next couple of days.

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