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Easy Roast Turkey Breast

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
  2. In a bowl, combine 20 g Butter, 1 Garlic clove, 5 g Fresh rosemary and 1 tablespoon Chicken seasoning.
  3. Smother 1.2 kg Turkey breast in the butter mixture.
  4. 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.
  5. Cover with foil and put the oven for 50 minutes.
  6. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.