48 Reviews of Moist and Tender Turkey Breast

From: Picholine

On Aug 20, 2005

Superb! I loved that I didn't have to baste it since the mayo kept the skin from drying out. I followed the directions exactly (5 lb bone-in turkey) and turned it up to 350 for the last 30 minutes (total cooking time=2 hr, 45 min). The outside was crisp and the inside was moist--perfect texture all around. Next time I'll double the broth/butter so there is enough gravy for all the leftover turkey and mashed potatoes.

From: Terriyaki 2

On Oct 27, 2008

Yum! Very moist and so good. The gravy was to die for. The mayo is kind of hard to spread on the turkey after pouring the broth over so will pour the broth/butter around the turkey next time and spread the mayo on top. Can baste with the broth mix later.... I was on a soccer clock so baked at 325* and it was done in less than 2 hours. Made it to practice on time. Can't wait for hot turkey sandwiches tomorrow. It was terrific!

From: Nat Da Brat

On Mar 10, 2006

This turned out very good, but even after upping the temp, the skin never got crispy. I had a 2lb (half breast, bone in, skin on)used one can of broth and about 1 tsp of butter, rubbed the breast with 1 tbsp of mayo. I must agree that the meat was extremely moist and the gravy which was made from the drippings tasted fabulous. I did not add salt and am glad because the meat and gravy were seasonned plenty with the mayo and broth.Cooked at 325 for an hour and upped to 350 for another hour to reach proper temp.

From: Zoe #2

On Apr 17, 2006

I am rating this 5 stars mainly for the delicious gravy, but the turkey was very moist. I added thyme, onion powder and pepper. Thanks for sharing.

From: Sweet Baboo

On Dec 26, 2006

This recipe certainly lived up to expectations...the meat really was moist and delicious, even when the leftovers were reheated in the microwave. I used the suggestion of adding some white wine to the broth, and the gravy was also exceptional. I used a 6 pound breast (weighed after the backbone was removed) and it took 3 hours to cook in my oven.

From: Tish

On Apr 6, 2006

This made a good moist turkey breast. I didn't get a really crisp skin but it didn't really matter. The gravy was flavorful and rich. I think if I do this again I will add a bit of rosemary over the mayo just to give a bit more depth..overall an easy recipe I would suggest everyone try! Thanks

From: faerychic

On Feb 25, 2007

This was the best turkey I have ever made by far. I puposely did not let my family know that I rubbed the bird with mayo before roasting (because if they did they would not have eaten it!) Every one of them commented on how moist & flavorful the turkey was. Also makes an excellent gravy. The only thing I added was to sprinkle the bird with salt, pepper & paprika after the mayo rub.

From: Kit^..^ty Of Canada

On Oct 9, 2006

This is a keeper! There are only 3 members in my family. All of us love turkey & I will buy a boneless, skinless breast 1 1/2lbs. This recipe was perfect for it. I placed the breast on a rack with the broth & butter below it. Cooked till 170 degrees & let it sit for 30mins before cutting. It was so juicy & tender. I then made the gravy with the leftover liquid. Marg I have been looking for so long for a recipe that would allow my family turkey more often. Thank you so much!

From: Singleangel

On Dec 30, 2007

How to get a girl to eat a 6lb turkey all by herself...Prepare a 6lb bone-in turkey breast using this method (turning heat up to brown in last 30 min of cooking), surround it with celery, baby carrots and onion in the last hour so that she will be able to make a couple of servings of turkey noodle soup later, serve it the first night or two with her favorite side dishes, reserve a few hearty slices for sandwiches over the next couple of days and voila...all gone! The only change aside from throwing in the veggies was to sprinkle it with poultry seasoning, paprika, garlic, salt and pepper after putting on the mayo! Thanks for a great secret for a no-baste juicy turkey! P.S. Used Dukes real mayo (the best in my opinion) and no, you couldn't tell the mayo was used at all! Angela

From: Chef Regina V. Smith

On Jan 16, 2009

Excellent. Easy, moist and flavourful turkey breast. Who knew that a little bit of mayonnaise could turn a boring old turkey breast into something this good. I rested the breast on a bed of celery and onion and sprigs of fresh thyme, which added some additional flavour to the gravy. Other than that I followed Marg's original instructions. I will be interested to try this method with a whole young turkey or a capon. This is a five star recipe! Thanks Marg.