Herbed Turkey Breast Recipe
- 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)
- 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.
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
"My favorite way to roast a turkey breast. Smells wonderful as it bakes and tastes great."
"The best roasted turkey recipe there is! You will not be disappointed!"
"Very good - nice flavor and moist. Will definitely make again and this would be great on a whole turkey as well."
"Moist and flavorful! I can't believe how great this tastes! I didn't change a thing - no need to."
"I used this recipe for a whoIe turkey instead. I had to adjust the measurements but it still turned out perfect! Great flavor!"
"Moist and tender...very good."
"I use this recipe every year for Thanksgiving and the Family loves it! Use the scrapings for gravy!"
"almost as good as mom makes!"
"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!"
"No need to look any further. This is all you need!"
"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."
"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."
"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."
"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."
"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."
"This recipe actually makes me think I can make a decent turkey! The seasonings are great."
"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."
"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 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."
"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."
"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.email@example.com"
"Great recipe. The soy sauce and butter give the breast a lovely color. I serve it with a creamy bouillon gravy."
"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."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer