This dish was developed from a few others that I liked. Even if it’s not as substantial as cooking a whole turkey, it’s still fun. Drippings make fantastic gravy!
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs |
| Additional Time: | 5 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 whole turkey breast |
Ingredients
- 1 (8 pound) whole bone-in turkey breast with skin
- 1 ½ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Loosen the skin from the meat of the turkey breast.
- 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.
- 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.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 0 g |
| Protein | 59 g |
| Saturated Fat | 6 g |
| Sodium | 1234 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this recipe. I followed a few of the notes about the time and used an instant read thermometer that I could leave in the turkey to monitor the temp. I added a fresh bunch of poultry seasoning in the cavity along with a mix of chopped carrots and celery. I didn’t have a pan tall enough to cover, ao I covered it in aluminum foil. Reached 165 in under 2 hours for a 7 lb. Breast. Uncovered it and continued roasting for about 15 minutes to get the skin more golden. I would recommend this recipe.
Most juicy turkey! Very tasty and we ‘gobbled’ it up!
I had a meat injector that I’ve been wanting to try. Melted the butter added the spices, (well I didn’t have any Savory so missed that one) injected away like a pro. Placed the breast in my slow cooker on high for 4 hrs. And it received raved reviews from my family! The leftovers are tender an delicious. And a turkey pot
We really loved this turkey breast. My husband said it was the best he’s ever had.
The only thing I changed was to reduce the butter to 3 TBS. I baked about 3 hours and used the meat thermometer. This one is a keeper!
We enjoyed this. I had a two pound single breast so I cooked it for a 1/2 hour covered and a 1/2 hour uncovered. I think that it would have been better to add the herbs to unmelted butter as the butter would baste the breast as it melts.
Didn’t cook for 5 hours, did 3 like everyone else. There is nothing special about this recipe. Maybe I was expecting more from the reviews.
A 9 lb breast in a cast iron dutch oven. everything as written, except it was done in 3 hours, not 5. Turkey came out falling off the bone and was moist and tender. Will make again, but now know that I don’t need as much time.
This is a great recipe but as stated by others 5 hours of roasting is way too much. Three hours proved quite sufficient. The drippings make a flavorful gravy. This one is definitely a keeper for our family.
ABSOLUTELY the BEST turkey recipe!! I’ve tried several since my hubs is a turkey connoisseur. The only changes were: I had a 6.5 lb turkey breast, I used a whole stick of butter, I had no savory- so I used: 1/4 tsp fennel seed, 1/2 tsp of celery salt, 1/2 tsp pepper. in 3.5 hours it was falling apart and super tender.
Followed it almost exactly, didn’t have bullion, and used herbs de provence. Instead of melting the butter, I just creamed it with the herbs and stuffed it under the skin. Also, took off the cover during the last 30 minutes to get some color on the skin.
Roasted an 8lb turkey breast bone in using this recipe. It was moist and delicious. I do like to brine my turkeys, breast or whole, for at least 12 hours. Using my 9 lb round LeCreuset dutch oven was much simpler than the roasting pan method. I didn’t turn my turkey over. Roasted it in 350 degree oven for 3 hours than took my Reynolds off that I used to tent the turkey breast for 1 hour to get the great golden color. Wish I would have taken a picture because it was beautiful. Will repeat this one again.
I had a 7 lb turkey breast and followed the directions, greased the turkey with canola oil, not butter, but mixed butter with the herbs and after about 90 minutes put some of the herbs and butter under the skin. A little later I used the remaining herbs and butter to coat the turkey. I paid close attention to my temperature gauge inside the turkey. It came out well and the recipe is nice and easy. I can’t remember how long it roasted, just as long as it took to reach the proper temperature. Also the gravy was good.
Just tried this yesterday and it turned out delicious! Thanks so much for sharing.
Made this tonight, smelled like Thanksgiving! Used Turkey stock instead of chicken broth, added a thinly sliced habanero pepper to the butter mixture, 9 lb bone in breast, roasted covered in a Dutch oven 3 hours at 350 and it was perfect! Stuffing, gravy, fresh zucchini and yellow squash sautéed in a little water!! Yum 🙂
I had a 4.5 lb turkey breast, and cooked covered for 1.5 hours, and another half hour uncovered and it was perfect. Also, I didnt turn it over, didnt see a need.
This recipe is excellent if you DON’T cook it for 5 HOURS. I cooked a 9 pound turkey breast using this recipe but using the following cooking directions and it came out very juicy and delicious: Roast in the preheated oven for 3 hours; or until an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F. Baste turkey with pan drippings and let stand 10-15 minutes before carving.
I had my doubts about 5 hours of cook time and was I ever right. I took it out after 4 hours and it fell off the bone. I am not going to have to worry about de-boning it! It was also quite dry. I am sorry I didn’t check the internal temperature after 3 hours max.
I used a half turkey breast with bone weighing about 3 pounds (Trader Joe’s), so I adjusted the sauce accordingly. I didn’t have the heart to flip the breast over halfway through because it would have soaked off all the wonderful herbs on the top of the turkey—I just added a little more to the sauce at that point. I think the cooking time was off because I would not cook turkey to 180 degrees, but rather the new time of around 165. This would be a good way to fix a little more turkey at Thanksgiving time without doing a whole bird. If you were going to serve this with mashed potatoes, you would perhaps want to have a little more of the gravy! Thanks for a nice meal!