Herb Roasted Turkey Breast

If your host needs more turkey but can’t spare the oven real estate to cook another bird, offer to bring this dish. Turkey breasts come in different sizes. I use small, split breasts here because they cook quickly.
542 faves | 5 recommends
Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


This was relatively easy to make and turned out really good. If you are having a small get together and don't want to cook a whole turkey this is an excellent choice.
Annalisa Littleton   •  1 Dec   •  Report
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Ingredients for 6 servings

3, 2-lb. skin-on, bone-in split turkey breasts

6 Tb. unsalted butter, softened

2 Tb. dried sage

1 Tb. dried thyme

1 Tb. kosher salt

1 1/2 C. white wine

1 C. chicken broth or water



Preheat oven to 350°. With a fork, mash the butter with the herbs and salt to form a paste. Pull or cut back skin and spread paste on breast.


Place breast on a rack in a small roasting pan. Pour wine and broth in bottom of pan and roast until a meat thermometer inserted into the thickest part of the breast registers 165°.


Notes: You might need to add more liquid as the turkey cooks. If you notice that the skin is getting too brown before the breast is finished cooking, cover loosely with foil.

View instructions at
County Lines Magazine

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