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 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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Loosen the skin from the meat of the turkey breast.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 386 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat6g | 32% |
Cholesterol126mg | 42% |
Sodium1234mg | 54% |
Total Carbohydrate1g | 0% |
Dietary Fiber0g | 0% |
Total Sugars0g | |
Protein59g | |
Vitamin C0mg | 1% |
Calcium34mg | 3% |
Iron2mg | 11% |
Potassium661mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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