Herb Roasted Turkey Breast
- Cook Time: 1 hour - 2 hours
- Servings: 4
- Course: Main Dish
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- 4 to 8 pound bone-in turkey breast
- 1 tablespoon vegetable oil
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried sage
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon seasoned salt
PREHEAT oven to 325°F.
LINE a large roasting pan, at least 2 inches deep, with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Rinse turkey breast; pat dry. Place turkey breast in foil-lined pan. Brush turkey breast with vegetable oil.
COMBINE parsley, sage, marjoram, thyme, rosemary and seasoned salt. Sprinkle and rub seasoning mixture over turkey breast, turning to coat evenly.
MAKE a foil tent by placing a sheet of foil over turkey breast, leaving 1 inch between top of turkey breast and foil tent for heat circulation. Crimp foil onto long sides of pan.
BAKE 1 hour; remove foil tent to brown turkey breast.
CONTINUE BAKING uncovered 1 to 1 3/4 hours longer or until meat thermometer reads 170°F. For easy slicing, cover turkey breast with foil and let stand 15 minutes.