Recipes Ingredients Meat & Poultry Turkey Recipes Turkey Breast with Roasted Garlic and Fresh Herbs 3.0 (50) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 13, 2012 Print Share Share Tweet Pin Email Servings: 8 Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving feast. Ingredients One 6- to 6 1/2- pound whole bone-in turkey breast, rinsed and patted dry ¼ cup low-sodium store-bought chicken broth 2 tablespoons plus 2 teaspoons olive oil 3 ¼ teaspoons coarse salt 1 ½ teaspoon Worcestershire sauce 2 teaspoons honey ¼ teaspoon cayenne pepper ¼ cup Roasted Garlic 2 tablespoons chopped mixed fresh herbs such as oregano, thyme, parsley, or sage 1 tablespoon unsalted butter, softened ¾ teaspoon freshly ground black pepper Directions Place turkey, meat-side up, on a rack set inside a roasting pan. In a medium bowl, mix together chicken broth, 2 tablespoons olive oil, 2 teaspoons salt, Worcestershire sauce, honey, and cayenne pepper. Fill a turkey injector with chicken broth mixture (you will have to refill injector several times). Inject small amounts of solution at regular intervals all over turkey, taking care to remove injector from turkey before refilling. Refrigerate turkey for at least 2 hours and up to overnight. Preheat oven to 375 degrees. In a small bowl, mix together garlic, herbs, butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Using your fingertips, gently loosen skin on both sides of turkey breast so that it is separated from the flesh. Divide garlic mixture evenly and spread under skin on each side of breast. Season turkey all over with remaining teaspoon salt and remaining 1/2 teaspoon pepper; brush skin with remaining 2 teaspoons olive oil. Transfer turkey to oven and roast, uncovered, for 1 hour. Tent turkey with parchment paper-lined aluminum foil and continue to roast until a thermometer inserted into the thickest part of the breast reaches 165 degrees on an instant-read thermometer, 20 to 40 minutes more. Remove turkey from oven and let stand 20 minutes before carving. Print