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Herbed Turkey Breast

 Herbed Turkey Breast
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
10-12 ServingsPrep: 10 min. Bake: 1-1/2 hours + standing

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)

Directions

  • 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.
  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Herbed Turkey Breast (continued)

Wine (continued)
Gewürtztraminer