Buttery Herb & Garlic Roast Turkey Breast

Name: Buttery Herb & Garlic Roast Turkey Breast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 1 one large turkey breast; 1/2 cup of salted butter; 2 tablespoons olive oil; 2 teaspoons minced garlic; 2 tablespoons poultry seasoning; 3 large potatoes washed and sliced into large chunks; 4 large carrots washed and sliced into large chunks; 1-2 cups mushrooms; 1 large white onion peeled and quartered - cook with the vegetables; 2 tablespoons olive oil; 2 teaspoons sea salt

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Prep Time
15 mins
Cook Time
1 hr
resting time
5 mins
Total Time
1 hr 15 mins
Servings
4
Calories
480 kcal
Course
Main Course
Cuisine
American

Buttery Herb & Garlic Roast Turkey Breast

Alina Leblanc

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Don't want to make an entire roast turkey? Try making my Roast Turkey Breast instead! You can use whatever vegetables you want on the baking sheet and you have a sheet pan dinner with roast turkey breast!

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Ingredients

Servings

1 one large turkey breast 3-5 lbs
1/2 cup of salted butter room temp
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons poultry seasoning
3 large potatoes washed and sliced into large chunks
4 large carrots washed and sliced into large chunks
1-2 cups mushrooms sliced
1 large white onion peeled and quartered - cook with the vegetables
2 tablespoons olive oil
2 teaspoons sea salt

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Instructions

Preheat oven to 350 °F.
Pat dry the turkey breast
Combine the butter with the oil, garlic and poultry seasoning until completely mixed. Rub onto the outside of the turkey breast completely, until coated.
Place onto a baking sheet.
Toss your chosen vegetables in some olive oil, sprinkle with sea salt and then place around the turkey breast on the baking sheet.
Roast the turkey breast and vegetables uncovered in the preheated oven until browned and the juices run clear, about 1 hour for a 3 lb breast and 1 hour 40 minutes for a 5 lb breast.
If you added vegetables, stir them on the baking sheet around the halfway point. The butter will have melted and you can stir it all around into the vegetables to help them roast. You can keep an eye on them and stir when needed.
The turkey is done when an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 ° F.
Remove from oven and tent with foil, letting it rest for 5-10 minutes.
Remove, carve and serve along with the vegetables.

Notes

The vegetables that you choose are up to you! As you can see I used Brussels sprouts and mushrooms, not really traditional but they are delicious! Remember to choose the size that will cook along with your turkey.
Nutritional values will vary, remember that the calculate adds in ALL the butter used in the recipe, and you don't actually eat all the butter.

Nutrition Information

Show Details

Calories 480kcal (24%) Carbohydrates 30g (10%) Protein 48g (96%) Fat 20g (31%) Saturated Fat 7g (35%) Cholesterol 129mg (43%) Sodium 543mg (23%) Potassium 1458mg (42%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 10570IU (211%) Vitamin C 24.6mg (27%) Calcium 126mg (13%) Iron 7.4mg (41%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 480 kcal

% Daily Value*

Calories	480kcal	24%
Carbohydrates	30g	10%
Protein	48g	96%
Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	129mg	43%
Sodium	543mg	23%
Potassium	1458mg	31%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	10570IU	211%
Vitamin C	24.6mg	27%
Calcium	126mg	13%
Iron	7.4mg	41%