Herb Roasted Turkey Breast with Root Vegetables

Name: Herb Roasted Turkey Breast with Root Vegetables
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 5 - 6 people
Ingredients: 3 lb boneless turkey breast; ½ tsp mustard powder; ½ tsp rosemary; ½ tsp thyme; ½ tsp sage; ¼ tsp salt; 1/8 tsp ground white pepper; 1 ½ lbs potatoes; 1 ½ lbs other vegetables; 1 onion; 1 Tbsp salted butter; 1 ½ tsp thyme; 1 ½ tsp rosemary; ¾ tsp garlic powder; ¾ tsp salt

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
5 - 6 people
Calories
378 kcal
Course
Dinner

Herb Roasted Turkey Breast with Root Vegetables

John House

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This flavorful Herb Roasted Turkey Breast is perfect for a small-scale Thanksgiving dinner.

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Ingredients

Servings

For the Turkey

3 lb boneless turkey breast, thawed if frozen
½ tsp mustard powder
½ tsp rosemary
½ tsp thyme
½ tsp sage
¼ tsp salt
1/8 tsp ground white pepper

For the Veggies

1 ½ lbs potatoes, cut into 1” chunks
1 ½ lbs other vegetables (carrots, beets, radishes, sweet potatoes, Brussels sprouts, etc), cut into 1” chunks
1 onion, chopped
1 Tbsp salted butter, melted
1 ½ tsp thyme
1 ½ tsp rosemary
¾ tsp garlic powder
¾ tsp salt

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Instructions

For the Turkey

Preheat your oven to 350F.
Place turkey breast on an aluminum foil lined baking sheet with high sides (a roasting pan can be used as well).
In a small bowl, mix together herbs. Spread the mixture under the skin of the breast (directly on the meat),as evenly as possible.
Place a piece of aluminum foil loosely over the turkey breast to prevent it from browning too fast and place it into the oven.
Roast for 1 hour.

For the Veggies

In a large bowl, toss the chopped veggies and onion with the melted butter and spices to coat evenly.
Increase your oven temperature to 400F.
Remove the turkey breast from the oven and remove the top aluminum foil. If any drippings have collected in the pan from the turkey, carefully drain those drippings into a heat-proof container using a baster or small ladle. (Save this to make gravy.*)
Arrange the veggies around the bird and return the pan to the oven.
Roast for an additional 20-30 minutes, until the veggies are golden brown and tender. The turkey is done when a thermometer inserted into the thickest part of the breast reads 165F.
Remove the pan from the oven and let the turkey rest 5-10 minutes before carving.

Notes

*To make your drippings into gravy: Place the drippings and juice into a small saucepan. Heating over medium-low heat, whisk 1 Tbsp of flour into the drippings, until smooth. Slowly pour 1 cup of chicken broth into the pan, whisking constantly. Turn your heat to medium-high and heat the gravy to a simmer, whisking often. The gravy will thicken as it starts to simmer. Remove the pan from the heat once the gravy has thickened slightly. (The gravy will thicken slightly as it cools as well.)-Any nutrition information provided is approximate, based on using potatoes and carrots.

Nutrition Information

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Calories 378kcal (19%) Carbohydrates 32.2g (11%) Protein 59.4g (119%) Fat 3.2g (5%) Saturated Fat 1.3g (7%) Cholesterol 146mg (49%) Sodium 597mg (25%) Fiber 6.4g (26%) Sugar 8.1g (16%)