Easy Roast Turkey Breast

Name: Easy Roast Turkey Breast
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1.2 kg turkey breast; 1 onion; 2 carrots; 20 g butter; 1 garlic clove; 1 tablespoon chicken seasoning; 5 g fresh Rosemary; 3 sprig fresh Rosemary; 125 ml vegetable stock

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Resting time
10 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
247 kcal
Course
Main Course
Cuisine
British

Easy Roast Turkey Breast

Leo Hart

Report

This Roast Turkey Breast is perfect for when you are feeding a smaller number over the festive season, and you don't need to roast a whole turkey.

Share:

I Made This!

45 people made this

Print

12 people printed this

Save this

36 people saved this

Ingredients

Servings

1.2 kg turkey breast
1 onion cut into chunks
2 carrots quartered
20 g butter melted
1 garlic clove crushed
1 tablespoon chicken seasoning
5 g fresh Rosemary finely chopped
3 sprig fresh Rosemary left whole
125 ml vegetable stock

Add to Shopping List

Instructions

Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
In a bowl, combine 20 g Butter, 1 Garlic clove, 5 g Fresh rosemary and 1 tablespoon Chicken seasoning.
Smother 1.2 kg Turkey breast in the butter mixture.
In a deep baking tray, add 2 Carrots, 1 Onion and 3 sprig Fresh rosemary. Place the turkey breast on top of the vegetables. Pour in 125 ml Vegetable stock, being careful to pour only over the vegetables, not the turkey.
Cover with foil and put the oven for 50 minutes.
Remove form the oven, baste with the juices and return to the oven, uncovered, for 20-30 minutes.

Notes

To make this more indulgent, you can wrap the turkey breast with bacon when the foil comes off and put it back in the oven to crisp up.
Don't forget to baste to meat, as it keeps meat moist by cooling the surface and slowing down the rate at which the meat cooks. The more gently the meat cooks, the juicier it will remain. Basting does mean opening the oven and losing some heat, but we do it at the same time as removing the foil. There is no need to baste the turkey more than once.
If you are using turkey breast with the bone in, then you will need to cook it for a little longer.
If you prefer, then oil can be used instead of butter.
Always check the turkey before the cooking time is up. Turkey is a lean meat, so it is easy to over cook it. They type of pan (and the size and shape of it) can affect the cooking time, so it's best to check it with a meat thermometer.
Always rest the meat for 10-15 minutes before serving, as this helps to lock the juices in before carving.

Nutrition Information

Show Details

Serving 1portion Calories 247kcal (12%) Carbohydrates 5g (2%) Protein 44g (88%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 115mg (38%) Sodium 531mg (22%) Potassium 589mg (17%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3608IU (72%) Vitamin C 3mg (3%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 247 kcal

% Daily Value*

Serving	1portion
Calories	247kcal	12%
Carbohydrates	5g	2%
Protein	44g	88%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	115mg	38%
Sodium	531mg	22%
Potassium	589mg	13%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	3608IU	72%
Vitamin C	3mg	3%
Calcium	50mg	5%
Iron	1mg	6%