Herb-Roasted Turkey Breast
Herb-Roasted Turkey Breast recipe
Yield
4 servingsPrep
20 minCook
13Ready
13Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
rosemary leaves
leaves, dried and crushed |
|
| ½ | teaspoon |
sage leaves
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
marjoram
dried |
*
|
| 5 | pounds |
turkey breast
fresh or frozen, whole and thawed, up to 6 pounds |
|
| 1 | medium |
onions
quartered |
|
| 1 |
garlic cloves
peeled and minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
rosemary leaves
leaves, dried and crushed |
|
| 2.5 | ml |
sage leaves
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
marjoram
dried |
*
|
| 2.3 | kg |
turkey breast
fresh or frozen, whole and thawed, up to 6 pounds |
|
| 1 | medium |
onions
quartered |
|
| 1 | each |
garlic cloves
peeled and minced |
*
|
Directions
Heat oven to 325℉ (160℃).
In small bowl, combine rosemary, sage, thyme and marjoram.
Pull skin away from turkey breast, leaving attached at neck.
If necessary, use sharp knife to loosen connecting membrane.
Rub herb mixture evenly over turkey breast.
Replace skin over breast, tucking under bottom of breast.
Place breast, skin side up, on rack in roasting pan.
Place onion and garlic inside neck opening.
Insert meat thermometer into thickest part of breast muscle so that tip does not touch bone.
Bake uncovered at 325℉ (160℃) for 13 to 21 hours or until internal temperature reaches 165 to 170 F and juices run clear.
