4 (8 pound) whole bone-in turkey breast with skin
6 cups chicken stock
1-1/2 cups butter, melted
2 tablespoons and 2 teaspoons chicken bouillon granules

1 tablespoon and 1 teaspoon dried sage
1 tablespoon and 1 teaspoon dried savory
1 tablespoon and 1 teaspoon dried rosemary
1 tablespoon and 1 teaspoon dried thyme

4 (8 pound) whole bone-in turkey breast with skin 6 cup s chicken stock 1 -1/2 cups butter, melted 2 tablespoons and 2 teaspoons chicken bouillon granules 1 tablespoon and 1 teaspoon dried sage 1 tablespoon and 1 teaspoon dried savory 1 tablespoon and 1 teaspoon dried rosemary 1 tablespoon and 1 teaspoon dried thyme

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.