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Herbed Turkey Breast Recipe
Herbed Turkey Breast Recipe photo by Taste of Home

Herbed Turkey Breast Recipe

Read Reviews (8)
4.85 8
Publisher Photo
Like many of you, I always serve turkey for our family's Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it's easy to carve. -Ruby Williams, Bogalusa, Louisiana
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES: 10-12 servings

Ingredients

  • 1/2 cup butter, cubed
  • 1/4 cup lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 1 bone-in turkey breast (5-1/2 to 6 pounds)

Nutritional Facts

1 serving (8 ounces) equals 246 calories, 9 g fat (5 g saturated fat), 128 mg cholesterol, 298 mg sodium, 1 g carbohydrate, trace fiber, 39 g protein.

Directions

  1. In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture.
  2. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes. Let stand for 10 minutes before carving. Yield: 10-12 servings.
Originally published as Herbed Turkey Breast in Taste of Home October/November 2000, p31

Nutritional Facts

1 serving (8 ounces) equals 246 calories, 9 g fat (5 g saturated fat), 128 mg cholesterol, 298 mg sodium, 1 g carbohydrate, trace fiber, 39 g protein.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Herbed Turkey Breast(8)

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 28, 2013

Very good. So tender. I'm not a fan of Soy Sauce but I followed the recipe. I added Garlic to the herb mixture. Also cooked mine at a lower temperature of 275 degrees until thermometer reached 170degrees.

MY REVIEW
Reviewed Nov. 28, 2013

I use this recipe every year for Thanksgiving and the Family loves it! Use the scrapings for gravy!

MY REVIEW
Reviewed Jul. 28, 2013

almost as good as mom makes!

MY REVIEW
Reviewed Mar. 30, 2013

I have used this recipe for years--ever since it first came out in Taste of Home. This year I thought for Easter I might try something different...but nothing looks nearly as good. And simple. There really is no need to look any further. It doesn't get better than this!

MY REVIEW
Reviewed Feb. 20, 2013

No need to look any further. This is all you need!

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