Herb-Roasted Turkey Breast

You can bake a turkey breast in much less time than it takes to prepare and roast a whole bird. And a turkey breast will still feed a crowd of twelve.

Yield: 12 servings (serving size: about 4 ounces)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 213
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Protein: 42.6g
  • Carbohydrate: 0.3g
  • Cholesterol: 118mg
  • Iron: 2.2mg
  • Sodium: 172mg
  • Calories from fat: 14%
  • Fiber: 0.1g
  • Calcium: 19mg


  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 (6-pound) bone-in turkey breast
  • Cooking spray


  1. Preheat oven to 325°.
  2. Combine first 6 ingredients in a small bowl; add olive oil, and stir with a whisk.
  3. Pat turkey dry with paper towels. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub olive oil mixture under loosened skin. Coat turkey with cooking spray. Place turkey on a rack in a small roasting pan. Cover loosely with foil. Bake at 325° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of breast registers 165°. Remove turkey skin before serving.
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