Roasted Turkey Breast With Herbs


  • 1 (8 pound) whole bone-in turkey breast with skin
  • 1 ½ cups chicken stock
  • 6 tablespoons butter, melted
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon dried sage
  • 1 teaspoon dried savory
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Loosen the skin from the meat of the turkey breast.

  • Step 3

    Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.

  • Step 4

    Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

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