Turkey Breast – Herb Basted

Turkey Breast - Herb Basted


8 people


  • Turkey Breast
  • 1 68 lb turkey breast
  • 1/2 cup Butter, softened
  • 1 teaspoon Minced Garlic
  • 1 14 oz package fresh rosemary
  • 1 14 oz package fresh thyme
  • Herb Gravy
  • 1 14 12 oz can fat-free chicken broth
  • 2 tablespoons dry sherry
  • 1/4 cup Flour
  • 1/4 cup Water
  • 1/4 teaspoon Salt
  • 1/4 teaspoon pepper
  • reserved herbs from turkey breast


    Turkey Breast
  1. Rinse turkey breast; pat dry with paper towels. To loosen turkey skin, lift skin on each side and gently pull back to center (breast bone); be sure skin is still attached at bone.
  2. In small bowl, combine butter and garlic. Snip herbs, reserving 1 teaspoon each for gravy. Combine remaining herbs with garlic butter. Spread all but 2 tablespoons butter over each side of turkey breast.
  3. Pull skin over buttered sides and tuck under breast or fasten with wooden skewer along cut edges. Place breast on rack in shallow roasting pan.
  4. Roast in a preheated 325 F oven until meat thermometer reaches 165 F (2 1/4-3 1/4 hours), basting twice with reserved herb butter. Let stand, covered, 15 minutes before carving.
  5. Herb Gravy
  6. Pour juices from roasting pan into gravy skimmer. Pour 1 (14 1/2 ounce) can fat-free chicken broth and 2 tablespoons dry sherry into roasting pan. Slowly pour in fat-free juices from spout of gravy skimmer; heat through.
  7. In small bowl, combine 1/4 cup flour and 1/4 cup water until smooth. Slowly add to juices in pan, stirring constantly.
  8. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
  9. Stir in reserved herbs; 1/4 teaspoon each salt and black pepper. Makes 2 cups.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.