|Nutritional Guidelines (per serving)|
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.