Roasted Turkey Breast With Herbs |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 1 |
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I created this recipe from a few other recipes I enjoyed. It's not as large as making a full turkey but just as enjoyable. Drippings make GREAT gravy! Ingredients:
1 (8 pound) whole bone-in turkey breast with skin |
1 1/2 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:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Loosen the skin from the meat of the turkey breast.
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.
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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