Slow-roasted herbed turkey breast from All About Roasting: A New Approach to a Classic Art (page 351) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on November 29, 2020

    I used this recipe successfully to roast two turkey thighs for our 2020 Thanksgiving for two and it was perfect. I put the rub on the day before and simply browned them in my LeCreuset braising pan before popping the pan into the oven. I wasn't sure of the cooking time so I watched them carefully. It only took about 35 minutes in the oven to reach temperature. There were enough drippings in the pan to make a lovely turkey gravy while the thighs rested and my other side dishes cooked. The thigh meat was well-flavored and very moist. I would make this again even when it wasn't a holiday.

  • TrishaCP on October 14, 2018

    This recipe produced wonderfully succulent turkey breast. Something I didn't think was actually possible! The herb paste wasn't that strong- just added nice background notes of flavor.

  • MollyB on December 04, 2015

    I've made this now for 2 Thanksgivings in a row, and it's a really good, simple recipe. I'm normally not a turkey breast fan, but this recipes keeps the turkey moist and tasty. The leftovers are fabulous in sandwiches. We made both simple turkey sandwiches and bahn mi with it, and both were great.

  • Bloominanglophile on December 08, 2013

    Since there was just our small nuclear family to eat the Thanksgiving meal, this recipe caught my eye. It was more reasonable than hassling with a big turkey for just 3 people. I purchased a frozen whole turkey breast (about 4 1/2 pounds) from Whole Foods, and divided it in 2 and proceeded with the recipe, doubling the ingredients for the herb paste. Everything pretty much went according to plan, and I used my thermometer to check the temp. I did cook this to 170 F instead of 165, since I ALWAYS undercook meat, despite my best calculations and temperature measurements. Well, it was a bit dry. I did have enough drippings to make a jus to moisten the meat. So, either it was the quality of turkey breast I bought, a faulty thermometer, or my error of cooking it 5 degrees more. On the whole this recipe was fine, and a nice way to go if you have fewer people to feed for a holiday meal.

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