5/8 (8 pound) whole bone-in turkey breast with skin
1 cup chicken stock
1/4 cup butter, melted
1-1/4 teaspoons chicken bouillon granules
3/4 teaspoon dried sage
3/4 teaspoon dried savory
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
Total Time: 5hr 10 minPrep: 10 minCook: 5hrYield: 8Level: easy
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.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.