Roasted Turkey Breast With Herbs

Ingredients

• 1 (8 pound) whole bone-in turkey breast with skin
• 1 1/2 cups chicken stock
• 6 tablespoons butter, melted
• 2 teaspoons chicken bouillon granules
• 1 teaspoon dried sage
• 1 teaspoon dried savory
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Directions

Preheat oven to 350 degrees F (175 degrees C).

Loosen the skin from the meat of the turkey breast.

Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.

Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.