Herbed Roast Turkey Breast
When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio
Reviews
Wow! Easy and delicious! I made this for Thanksgiving and it was perfect. I followed the recipe exactly as stated. Will make again for sure!
Kim, depending on the size, a 3 lb boneless turkey breast will take about 50-60 minutes. Check to make sure the temperature is 160-165. Then rest it for 10 minutes before slicing.
I tried this recipe today for my Thanksgiving meal tomorrow. I was concerned that it would not be a good choice. Boy, was I wrong. Very pleased with the browning of the turkey breast. It is also crispy! I will definitely used this recipe from this day forward. I did not have white wine or chicken broth. I use a little bit of the turkey gravy that came with the turkey breast. It worked for me.
I bought a boneless Turkey breast already, how should I adjust this recipe to cook the boneless breast?
My daughter is the pickiest of eaters, so when she asked for seconds tonight on the turkey slices, I knew this recipe was a huge win. As a matter of fact, she asked me to remember exactly how I made it so I could make it again the exact same way! I had to laugh! Thank you. And did tell her where I got the recipe??
OMG, this recipe was perfect!!! One addition, an extra stalk of celery because I had it, but certainly not needed. I did NOT use a rack - just placed the breast on top of the veggies. This is a keeper recipe!!! Thanks TOH!
This was the best turkey breast I have ever cooked. Had a 7 lb. breast & did put it on a rack. Used extra chicken broth, but otherwise followed the recipe. 2 1/2 hrs. later reached 165 degrees & rested for 30 min. had a perfectly cooked juicy turkey breast.
The timing and temperatures are spot-on with this recipe. The skin on mine was deeply golden just like in the picture above. I think next time I would cook it on a rack, to let the fat drain away, instead of on top of vegetables.(Looking at the recipe again, I see that I added too much lemon juice, so I take full blame for the sauce being a bit more acidic we would have preferred.)
Very good and very easy. I did not have lemon juice so I used lime and it was very tasty.
This is the BEST turkey I have ever tasted! The turkey is very flavorful and moist, and smells soooo good while cooking. I didn't have any lemon juice so I used orange juice instead. I also substituted garlic powder plus 1/8 teaspoon of salt for the garlic salt that the recipe calls for - it turned out just fine. This recipe is fantastic!!!!