Prep 15 mins
Cook 3 hrs
A delicious breast with injectable flavor without injecting for any time of the year.
- 3 -9 lbs turkey breast, thawed
- 1⁄4 cup parsley, coarsly chopped
- 2 tablespoons chopped mixed fresh herbs, such as thyme,oregano and morjoram
- 2 tablespoons grated parmesan cheese
- 1 teaspoon olive oil
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 ground black pepper
- vegetable oil
- Pre-heat oven to 375 degrees.
- Combine parsley, herbs, cheese, olive oil, lemon juice, salt, garlic powder and pepper in a medium bowl.
- Gently loosen skin from the breast.
- Spread the herb mixture evenly over the meat, under the skin.
- Replace skin over the herbs.
- Brush skin with vegetable oil.
- Roast breast until thermometer inserted into the thickest part of the breast reads 180 degrees and juices run clear.
Made this recipe and it made a nice turkey breast. I did brine mine for about 8 hours prior to rubbing. I used dried parsley and felt that could be cut back on and instead of vegetable oil I used butter. Added a cup or so of water to the pan so I could make gravy with the drippings, spices etc... This made a savory spiced turkey and with a few adjustments made for personal preferences, I would fix this again. Thank you for posting Karen From Colorado.
i don't usually like turkey because it always turns out dry and flavorless - but i got my free easter turkey and decided to try my luck. this proved my theory wrong entirely - turned out moist and has flavor. Thank you to the reviewer who mentioned 2 hours for a 6.5 lb. breast (mine was just under 7 lbs.) and i didn't have a thermometer so, i did the same - turned out perfect. i sprayed the outside with a mist of olive oil because i didn't have a brush...seemed to work just fine :-) i'll definitely be making this again when turkey time comes around
This came out great. Turkey was very moist and full of flavor.