| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Cook: | 1 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 1 (6 pound) bone-in turkey breast, halved, skin removed
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 2 teaspoons chopped fresh sage leaves, or 1 teaspoon dried
- 2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
- Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 1 to 1 1/4 hours.
- Let rest, covered with foil, for 10 minutes before carving.
Nutrition Facts
| Calories | 360 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Sodium | 420 milligrams |
| Carbohydrates | 1 grams |
| Protein | 72 grams |
Reviews
Easy to prepare and cook. Fresh herbs made all the difference. Bought Poultry herbs, chopped and added butter, oil and fresh garlic
Very easy to prepare. Use fresh turkey gravy or out of Roasted Turkey from jar
Very easy to prepare. Use fresh turkey gravy or out of Roasted Turkey from jar
I LOVE watching Ellie! This recipe turned-out Fabulous! My turkey breast was heavier, so I added to the cooking time. Moist and Tasty Turkey. Thanks Ellie! ♡
☆☆☆☆☆
yummy
I didn’t use the garlic, and reduced the amount of the herbs. I used dried herbs. I cooked this in a crock pot using a parchment paper/aluminum foil layer to increase seal with top. DELICIOUS!!!!! Thank, Elie
I cooked this last night and I thought it came out great! The family also seem to like it to. The turkey was very moist which was my favorite part. I only had fresh thyme and dried Rosemary so I wasn’t able to use the sage, but I think it was still very good I’ll try and make sure to have fresh the next time I make this. I WILL be making this again for sure! It was easy enough and taste just as good the 2nd night I ate it too. Thank you for sharing this great recipe. :
I left the skin on and rubbed the oil mixture under and over the skin, tender and moist! I will make this again.
This is the only way I cook turkey breast after trying the recipe few years ago.
Delish! I also leave the skin on. My whole family and guests loves it.
Delish! I also leave the skin on. My whole family and guests loves it.
I have made this at least 6 times. Each time it is wonerful. I also keep the skin on. I have used boneless breasts in the past. We supplement the whole turkey on thanksgiving, or as a stand alone. It makes a nice pan gravy with the drippings. Not a lot of gravy, but great flavor.
I make this recipe every year. It is great, I never take the skin, instead I inject most of the seasoning under the skin.
I loved this recipe. I just couldn’t bear to take the skin off the breasts because it protects the meat from drying out. I therefore worked the herb mixture in underneath the skin. I cut the backbone from the underside enough to break it down and flatten the roast out. Cooked it in my convection oven at 350 for a little over an hour, and it came out with this marvelously crisp and flavorful skin with succulent, moist, flavorful meat. It’s the best turkey breast I have ever made. THANKS,ELLIE!