Herb Infused Turkey Breast Recipe | I Can Cook That (2024)

I’ve got turkey on the brain with Thanksgiving fast approaching and I wanted to do a post that used turkey. But if you’re like me, you don’t have 15 people around to help me eat an entire roasted turkey. So instead, why not make an Herb Infused Turkey Breast?

This recipe for Herb Infused Turkey Breast is cooked using the Ninja Cooking System, I thought it was a fantastic alternative for a smaller Thanksgiving. If you don’t have a Ninja Cooking System, you can still make this recipe; you’ll just need a saute pan that is also oven safe.

Ingredients (get all ingredients here):

• 1 5-6 pound turkey breast
• 3 carrots, peeled and cut into ½ inch disks
• 1 onion, peeled and chopped
• 2 ribs celery, cut into ½ inch slices
• Kosher salt and pepper
• 4 cups chicken broth
• 5 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 lemon, juiced

As a side note, I am madly in love with the Ninja Cooking System. It is a slow cooker, stovetop, and oven all in one little contraption. I would have LOVED to have one of these in college. So expect this little guy to show up in a lot of future posts.

Instructions:

Before beginning, prepare your ingredients by chopping your veggies.

To begin cooking, set the cooking system to “stovetop high” and preheat for 5 minutes. (If using a normal pan, heat over high for five minutes. Preheat your oven to 375 degrees.) Season the turkey with salt and pepper. Next, add the turkey breast to the cooking system/pan and brown on all sides, about 10 minutes. When it is brown, remove the turkey and set aside.

Next, add the carrots, onions, and celery to your cooking system, or to your oven safe pan over medium-high heat, stirring occasionally until soft, about 10 minutes.

Follow by adding the chicken broth, thyme and rosemary sprigs, and squeeze the lemon juice over the turkey.

You can optionally add in the rack that comes with the cooking system and place the turkey on top, skin side up. Or you can just place the turkey into the cooking system/pan.

Cover and set to 375 degrees and cook for 1 hour. (Or, if using a normal pot cover, and add to the preheated stove for 1 hour.)

After 1 hour, remove turkey, and let sit for 5 minutes. Once it has rested, slice the turkey breast, and serve with vegetables and jus.

What a simple recipe! Having the chicken broth kept the turkey oh so tender and moist. The herbs were really nice, but I wish there was an herb rub as well (maybe with dried rosemary and thyme?)

This is a healthier alternative to a traditional turkey (no butter or olive oil, which you can definitely use to saute the veggies and turkey if you want), but I actually like it more for it’s size. Using the Ninja Cooking System also frees up your oven and stovetop for all the delicious Thanksgiving sides!