Roasted Turkey Breast With Herbs

Ingredients

• 6 tablespoons butter melted
• 2 teaspoons chicken soup base 
• 1.5 cups chicken stock see 
• 1 teaspoon rosemary dried
• 1 teaspoon sage dried
• 1 teaspoon savory dried
• 1 teaspoon thyme leaves dried
• 8 pound turkey breast whole bone-in with skin

Equipment

• bowl
• frying pan
• oven
• pot
• kitchen thermometer
• dutch oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Loosen the skin from the meat of the turkey breast.
3. Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat.
4. 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.
5. Pour remaining herb mixture over the skin. Cover the pot.
6. 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.