Herb Roasted Turkey Breast is an easy recipe for Thanksgiving or anytime. I like to roast a turkey breast and a whole turkey, just so I have lots of leftovers. It seems like there's never enough turkey breast to go around too; this recipe solves that problem, especially if your family likes white meat.
It's very easy to roast a turkey; you just have to remember to check the temperature at the end of cooking time. All poultry should reach 165*F, as tested with a meat thermometer, for food safety reasons.
Enjoy this easy recipe for Thanksgiving. Or make it any other time of the year; the leftovers are fabulous!
- 1 bone-in, skin on turkey breast (4 to 6 pounds)
- 1/2 cup chopped parsley
- 1/3 cup chopped fresh basil
- 2 tablespoons fresh thyme leaves
- 3 tablespoons butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup chicken broth
- Preheat oven to 325°F. Place the turkey breast in a large roasting pan. Gently loosen the turkey skin from the flesh.
- In a food processor, combine the parsley, basil, thyme, butter, salt, and pepper; process until a paste forms. Rub most of this paste under the skin; smooth the skin back over the turkey breast. Rub the rest of the paste on the skin.
- Pour the chicken broth into the roasting pan. Roast the turkey, uncovered, for about 30 minutes per pound, or 2 to 2-1/2 hours for a 4 to 6 pound breast, or until a meat thermometer registers 165°F.
- Cover and let Herb Roasted Turkey Breast stand for 10 minutes so the juices can redistribute, then carve the turkey to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|