Bacon And Herb Roasted Turkey Breast

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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 3050_111407_emerilthanksgiv.jpg

Ingredients Ingredient Checklist 3 strips thick-cut bacon 1 1/2 tablespoons minced garlic 1 tablespoon chopped fresh sage 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh thyme 3 tablespoons unsalted butter, softened 2 tablespoons coarse salt 1 teaspoon freshly ground black pepper 1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 3050_111407_emerilthanksgiv.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

3050_111407_emerilthanksgiv.jpg

3050_111407_emerilthanksgiv.jpg

Ingredients

Ingredients

• 3 strips thick-cut bacon 1 1/2 tablespoons minced garlic 1 tablespoon chopped fresh sage 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh thyme 3 tablespoons unsalted butter, softened 2 tablespoons coarse salt 1 teaspoon freshly ground black pepper 1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry

Directions

Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.

Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.

Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.

Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.

Reviews (22)

 Add Rating & Review     23 Ratings   5 star values:        7    4 star values:        6    3 star values:        8    2 star values:        2    1 star values:        0        

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Reviews (22)

Add Rating & Review     23 Ratings   5 star values:        7    4 star values:        6    3 star values:        8    2 star values:        2    1 star values:        0       

Add Rating & Review

23 Ratings 5 star values: 7 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 0

23 Ratings 5 star values: 7 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 0

23 Ratings 5 star values: 7 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 0

• 5 star values: 7 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 0

  Martha Stewart Member     Rating: Unrated       11/25/2011   Simply delicious! I learned this recipe from a Martha Stewart podcast, and rather than stuff the baste under the skin, I made a basting sauce with a full quarter cup of butter and a cup of dry champagne.  
  
  Martha Stewart Member     Rating: Unrated       12/28/2009   I've made this two Christmases in a row and everyone loves it. However, the ingredient list calls for two TABLESPOONS of salt and the instruction say two TEASPOONS. Make sure you use the lesser amount when you make this.  
  
  Martha Stewart Member     Rating: Unrated       01/25/2009   I made this Xmas day for 18 people (1st time to entertain for that many people, and 1st time to ever serve turkey). I was so nervous but it was the best meal I've ever served. My husband and I don't even care for turkey and it is one of our favorite entrees now. BTW I bought the turkey Xmas Eve and it was on SALE 79 cents/lb. YES.  
  
  Martha Stewart Member     Rating: Unrated       01/15/2009   This was the best recipe i have used for a turkey!  
  
  Martha Stewart Member     Rating: Unrated       03/01/2008   HI MARTHA! WE MADE THE ABOVE RECIPE AND LOVED IT. USED THE LESSER AMOUNT OF SALT, SINCE MY COMMON SENSE TELLS ME: YOU CAN ALWAYS ADD MORE BUT NEVER TAKE AWAY. LOVED IT SO MUCH, I HAVE GOTTEN ANOTHER TURKEY BREAST WILL SOON BE PUTTING IT IN THE OVEN. THANKS  
  
  Martha Stewart Member     Rating: Unrated       12/25/2007   MMSRJS Your advice is noted and I strongly advise you to follow it! The ingrediant list states TABLESPOONS and the directions state TEASPOONS. Martha maybe you should weigh in?  
  
  Martha Stewart Member     Rating: Unrated       12/25/2007   I see all of my comment did not print, See Directions 3  
  
  Martha Stewart Member     Rating: Unrated       12/25/2007   Oh my! michelles and psmcmann: you need to learn to read your directions more slowly. find your answer in Directions # 3  
  
  Martha Stewart Member     Rating: Unrated       12/23/2007   I am with Michelles - the ingrediant list clearly says 2 TBS and the directions clearly say 1 TSP under the skin and the remaining TSP on top. Which is it TBS or TSP? Makes a very big difference.  
  
  Martha Stewart Member     Rating: Unrated       12/07/2007   I cooked this on Thanksgiving and my family thought that it was the best turkey I have ever made. I was afraid that a breast would be too dry, but it wasn't. It was flavorful and extremely moist. The skin was wonderfully golden and crisp. The extradinary flavor was delicately infused throughout the breast. It was absolutely the best turkey I have ever eaten!  
  
  Martha Stewart Member     Rating: Unrated       11/26/2007   I didn't use any bacon (couldn't find any w/o nitrites/nitrates), but it was still flavorful, although I did experience some difficulty spreading the butter mixture under the skin, as I used a whole and rather large turkey.  
  
  Martha Stewart Member     Rating: Unrated       11/23/2007   My husband loved this. I tried it on a large roasting chicken, it was so moist and flavorful. This will be a regular recipe for us. Myrt  
  
  Martha Stewart Member     Rating: Unrated       11/22/2007   I am serving this along with smoked Turkey. My Mother uses bacon fat to season just about everything. Happy Thanksgiving and God bless.  
  
  Martha Stewart Member     Rating: Unrated       11/20/2007   I tried this with chicken breasts and they turned out great. I used the leftover chicken to make chicken and noodles a few days later. The flavor of the chicken was great.  
  
  Martha Stewart Member     Rating: Unrated       11/19/2007   For michelles, you only put 1 tsp. salt into the butter compound, and the rest you season the outside of the bird with after you brush the bacon fat on the skin. Can't wait to try this recipe for Thanksgiving. Looks soo good.  
  
  Martha Stewart Member     Rating: Unrated       11/19/2007   If I want to do the compound butter treatment on a full turkey (13.5 pounds), how long should I cook the turkey?  
  
  Martha Stewart Member     Rating: Unrated       11/16/2007   The ingredients say 2 TBSP of salt, but the directions say TSPs of salt... Do we know which it is? I would hate to over salt...  
  
  Martha Stewart Member     Rating: Unrated       11/15/2007   Love the turkey under the skin idea!! I will sure try it!!  
  
  Martha Stewart Member     Rating: Unrated       11/15/2007   Love the idea of the compound butter under the skin. I'm combining this idea with Turkey 101. I think our turkey this year will be a huge hit!  
  
  Martha Stewart Member     Rating: Unrated       11/15/2007   I am definately going to do this.  
  

  Martha Stewart Member

  Rating: Unrated 11/25/2011

Simply delicious! I learned this recipe from a Martha Stewart podcast, and rather than stuff the baste under the skin, I made a basting sauce with a full quarter cup of butter and a cup of dry champagne.

Rating: Unrated

Rating: Unrated 12/28/2009

I’ve made this two Christmases in a row and everyone loves it. However, the ingredient list calls for two TABLESPOONS of salt and the instruction say two TEASPOONS. Make sure you use the lesser amount when you make this.

Rating: Unrated 01/25/2009

I made this Xmas day for 18 people (1st time to entertain for that many people, and 1st time to ever serve turkey). I was so nervous but it was the best meal I’ve ever served. My husband and I don’t even care for turkey and it is one of our favorite entrees now. BTW I bought the turkey Xmas Eve and it was on SALE 79 cents/lb. YES.

Rating: Unrated 01/15/2009

This was the best recipe i have used for a turkey!

Rating: Unrated 03/01/2008

HI MARTHA! WE MADE THE ABOVE RECIPE AND LOVED IT. USED THE LESSER AMOUNT OF SALT, SINCE MY COMMON SENSE TELLS ME: YOU CAN ALWAYS ADD MORE BUT NEVER TAKE AWAY. LOVED IT SO MUCH, I HAVE GOTTEN ANOTHER TURKEY BREAST WILL SOON BE PUTTING IT IN THE OVEN. THANKS

Rating: Unrated 12/25/2007

MMSRJS Your advice is noted and I strongly advise you to follow it! The ingrediant list states TABLESPOONS and the directions state TEASPOONS. Martha maybe you should weigh in?

I see all of my comment did not print, See Directions 3

Oh my! michelles and psmcmann: you need to learn to read your directions more slowly. find your answer in Directions # 3

Rating: Unrated 12/23/2007

I am with Michelles - the ingrediant list clearly says 2 TBS and the directions clearly say 1 TSP under the skin and the remaining TSP on top. Which is it TBS or TSP? Makes a very big difference.

Rating: Unrated 12/07/2007

I cooked this on Thanksgiving and my family thought that it was the best turkey I have ever made. I was afraid that a breast would be too dry, but it wasn’t. It was flavorful and extremely moist. The skin was wonderfully golden and crisp. The extradinary flavor was delicately infused throughout the breast. It was absolutely the best turkey I have ever eaten!

Rating: Unrated 11/26/2007

I didn’t use any bacon (couldn’t find any w/o nitrites/nitrates), but it was still flavorful, although I did experience some difficulty spreading the butter mixture under the skin, as I used a whole and rather large turkey.

Rating: Unrated 11/23/2007

My husband loved this. I tried it on a large roasting chicken, it was so moist and flavorful. This will be a regular recipe for us. Myrt

Rating: Unrated 11/22/2007

I am serving this along with smoked Turkey. My Mother uses bacon fat to season just about everything. Happy Thanksgiving and God bless.

Rating: Unrated 11/20/2007

I tried this with chicken breasts and they turned out great. I used the leftover chicken to make chicken and noodles a few days later. The flavor of the chicken was great.

Rating: Unrated 11/19/2007

For michelles, you only put 1 tsp. salt into the butter compound, and the rest you season the outside of the bird with after you brush the bacon fat on the skin. Can’t wait to try this recipe for Thanksgiving. Looks soo good.

If I want to do the compound butter treatment on a full turkey (13.5 pounds), how long should I cook the turkey?

Rating: Unrated 11/16/2007

The ingredients say 2 TBSP of salt, but the directions say TSPs of salt… Do we know which it is? I would hate to over salt…

Rating: Unrated 11/15/2007

Love the turkey under the skin idea!! I will sure try it!!

Love the idea of the compound butter under the skin. I’m combining this idea with Turkey 101. I think our turkey this year will be a huge hit!

I am definately going to do this.

All Reviews for Bacon and Herb Roasted Turkey Breast

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bacon and Herb Roasted Turkey Breast

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest