Herb-Roasted Turkey Breast

Herb roasted turkey breast
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Ratings (34)
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Yield: Serves 6
Nutritional Guidelines (per serving)
460 Calories
19g Fat
16g Carbs
55g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 460
% Daily Value*
Total Fat 19g 25%
Saturated Fat 6g 31%
Cholesterol 207mg 69%
Sodium 2114mg 92%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Protein 55g
Calcium 176mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Herb-Roasted Turkey Breast is an easy recipe for Thanksgiving or anytime, especially if you like having meat on hand for sandwiches and other dishes.

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!

Ingredients

  • 1 (4 to 6 pound) turkey breast (bone-in, skin-on)
  • 1/2 cup parsley (chopped)
  • 1/3 cup fresh basil (chopped)
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chicken broth

Steps to Make It

  1. Gather the ingredients and preheat oven to 325 F.

  2. Place the turkey breast in a large roasting pan. Gently loosen the turkey skin from the flesh.

  3. In a food processor, combine the parsley, basil, thyme, butter, salt, and pepper; process until a paste forms.

  4. 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.

  5. 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.

  6. Cover and let the turkey breast stand for 10 minutes so the juices can redistribute.

  7. Carve the turkey and serve.