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Herb Roasted Turkey Breast

  • Cook Time: 1 hour - 2 hours
  • Servings: 4
  • Course: Main Dish

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Reynolds Kitchens tip

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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


Step 1

PREHEAT oven to 325°F.

Step 2

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.

Step 3

COMBINE parsley, sage, marjoram, thyme, rosemary and seasoned salt. Sprinkle and rub seasoning mixture over turkey breast, turning to coat evenly.

Step 4

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.

Step 5

BAKE 1 hour; remove foil tent to brown turkey breast.

Step 6

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.

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