Herb Roasted Turkey Breast with Pan Gravy

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Meh, I made this for a pre-thanksgiving celebration and wasn't 100% impressed by it. I made the herb rub pretty much to a T, but it just didn't jive with what I was expecting, I suppose. On the plus side, it made my kitchen smell great! My friends loved it, though. I didn't make the gravy as suggested, as making a standard gravy (a Tbs or so of flour with a spot of water out of the jus was delicious- esp on the potatoes and stuffing, etc. It might be worth making it again to have gravy like that!

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@amurrayrubin- Did you reduce the amounts of the brine due to the smaller turkey breast or did you use the same amount in Alton's recipe?

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Ok, here are my modifications:
Like most, I couldn't find boneless turkey breast, so I used a 6 1/2lb bone in breast. Cooked for 2 1/2 hours at 400 degrees. After the first 40 minutes the skin was cooking too fast and starting to burn so I tented it with foil and it worked perfect.
I only added about 3/4tsp of salt to the herb paste, and did not rub any salt into the breast as suggested in the recipe and it was WAY too salty. Even my salt lover husband mentioned how salty it was. Next time I won't add any at all.
I didn't make the apple-cider gravy, but instead made regular gravy and we didn't feel like it was missing anything.
I'll definitely be making this again!

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The turkey is delicious and moist. This is a great way to have turkey for Thanksgiving without the trouble of cooking a whole turkey and having lots of leftovers. This has been a winner with my family!

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I modified this recipe in the following ways: I used Alton Brown's (Episode: Romancing The Bird brine and soaked my turkey breasts overnight. In the spirit of the recipe I combined, Parsley, Sage, Rosemary, Thyme, 1/2 of a cored red apple, 1/2 of a med onion, salt, and olive oil in a food processor to create a kind of thick herb mortar, I rub the mortar under the skin, oiled and put the bay leaves beneath and baked as directed- I have to tell you this was THE best turkey I've ever had... Delicious!

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The herb mixture, particularly the onion and lemon, did NOT go with the apple cider/brandy gravy. The gravy was rich and flavorful, and NOT something you would want to pair with the zest of lemon. Also, we prepared and roasted our turkey specifically the way the recipe calls for (using a meat thermometer and everything, and let it rest after taking it out of the oven, only to cut into it and have sooo much water - the water filled the pan. I would not make this again.

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i made this last year, my boyfriend has been requesting it since then. MUCH easier than a full bird. much yummier.

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The first time I tried this recipe everyone instantly fell in love with it... now it's a popular demand for all of our Thanksgiving dinners including just any regular day! Love it!!!

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I made this with boneless skinless turkey breast that had no skin. So i stuffed the green mixture inside each breast in stead. It was nice but the herb mixture was alittle too much and it didn't taste like traditional turkey. Next time i will use less mixture i think. But definately not a recipe for thanksgiving dinner if you like traditional thanksgiving dinner avoid this. Good for a wee change one night of the week, but not for a dinner party.

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I've never found those breasts that Ray uses so I buy the breast on the bone. When it is done cooking, I cut the breast tenderloins off the bird and then carve them into thick slices so each person gets the delectable turkey skin and yummy herb "pate" with their turkey. I will never make turkey any other way again. Yes, it is THAT good.