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Herbed Turkey Breast Recipe

Herbed Turkey Breast Recipe

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 YIELD: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)

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.

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.

Reviews for Herbed Turkey Breast

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MY REVIEW
Reviewed Nov. 15, 2015

"The best roasted turkey recipe there is! You will not be disappointed!"

MY REVIEW
Reviewed Oct. 29, 2015

"Good seasoning"

MY REVIEW
Reviewed Oct. 25, 2015

"Very good - nice flavor and moist. Will definitely make again and this would be great on a whole turkey as well."

MY REVIEW
Reviewed Feb. 3, 2015

"Moist and flavorful! I can't believe how great this tastes! I didn't change a thing - no need to."

MY REVIEW
Reviewed Dec. 18, 2014

"I used this recipe for a whoIe turkey instead. I had to adjust the measurements but it still turned out perfect! Great flavor!"

MY REVIEW
Reviewed Jul. 7, 2014

"Moist and tender...very good."

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!"

MY REVIEW
Reviewed Nov. 27, 2012

"This review is from a cook that is not a fan of turkey. I thought the seasoning gave it a great flavor. The real test came from my guest who are turkey lovers. They all gave this turkey breast recipe rave reviews. I will keep this recipe for future holidays."

MY REVIEW
Reviewed Sep. 10, 2012

"I agree..this is the best turkey ever. I have made this several times, even when it's not Thanksgiving. It's incredibly moist, tender and flavorful. I use leftovers in casseroles. I would cry if I ever lost this recipe."

MY REVIEW
Reviewed Jan. 22, 2012

"Not sure if it was the turkey, or the coating, but this was by far the best turkey I've ever had! Took out when thermometer hit 174. Let it rest for 30 minutes...Never had a better turkey in my life."

MY REVIEW
Reviewed Apr. 24, 2011

"Super easy and delicious! This made the whole house smell so good and the turkey tasted wonderful. It was very moist and I will definitely be making this again."

MY REVIEW
Reviewed Dec. 16, 2010

"This is THE only way to cook a turkey breast. I've been cooking a turkey for over forty years and this is the most flavorful and moist recipe ever!!! Did a trial run in early November (yum) and then for good on Thanksgiving."

MY REVIEW
Reviewed Dec. 3, 2010

"This recipe actually makes me think I can make a decent turkey! The seasonings are great."

MY REVIEW
Reviewed Nov. 25, 2010 Edited Jan. 22, 2015

"I made this for Thanksgiving dinner today. WOW! I made it in addition to a whole turkey, since I couldn't find a large enough one. My turkey breast was 11 pounds and came out insanely moist and tender. My daughter added white wine and sage to the drippings to make a fantastic gravy."

MY REVIEW
Reviewed Sep. 15, 2010

"I've been making this for years, ever since it was first published in Taste of Home. I make it several times a year and it has been to many, many potluck dinners. I make it ahead and slice the meat, then transfer to a crockpot with the sauce to keep warm for serving at gatherings. It's always a hit, and I have been asked to share the recipe. I have used it with a whole bird as well, and it turns out just as delicious."

MY REVIEW
Reviewed May. 9, 2010

"My husband loves this recipe. I double the sauce recipe, use half to baste and then use the other half as gravy. I also put some of the sauce under the skin. Makes it moist. I agree with the other review, that sometimes the onions burn. This is due to the breast being too large and having to increase the cooking time. I usually make a 7 lb turkey breast. I probably make this 4 times a year. Instead of using the sage, thyme, marjoram, I replace it with poultry seasoning and it tastes just as good."

MY REVIEW
Reviewed Dec. 25, 2009

"It didn't come out of the oven looking exactly like the turkey breast in the picture--the herbs and onions had a burnt look to them. However, the meat was tender, juicy and very flavorful."

MY REVIEW
Reviewed Nov. 8, 2009

"It would be nice if source pub could be listed on printed vers with copyright line. I save to MCook and it IDs recipe. I print to PDF then xfer to MCook.

tdarry@comcast.net"

MY REVIEW
Reviewed Oct. 29, 2009

"Great recipe. The soy sauce and butter give the breast a lovely color. I serve it with a creamy bouillon gravy."

MY REVIEW
Reviewed Oct. 2, 2008

"I found this recipe in one of the Taste of Home annual books and thought I would try it. Since then it has become my staple Thanksgiving turkey. It also works great on a whole birds and chicken. Depending on the size of the bird, I just double or triple the recipe."

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Wine Pairings

Medium-Bodied White Wine

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