One Pan Roasted Turkey Breast With Veggies

Name: One Pan Roasted Turkey Breast With Veggies
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 6 to 7 to 7 cups Chopped mixed vegetables; 1 tablespoon extra virgin olive oil; 1 turkey breast; 1 ½ teaspoon salt; 1 tablespoon white pepper; ⅓ cup butter; 1 tablespoon crushed garlic; 1 teaspoon dried thyme; 1 teaspoon dried rosemary

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
8 servings
Calories
241 kcal
Course
Main Course
Cuisine
American

One Pan Roasted Turkey Breast With Veggies

Ava Acevedo

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An easy one pan turkey dinner of juicy roasted skinless turkey breast and tender fall vegetables infused in garlic, butter and herbs!

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Ingredients

Servings

6 to 7 to 7 cups Chopped mixed vegetables like Brussels sprouts, carrots, cauliflower -see Notes for options
1 tablespoon extra virgin olive oil
1 turkey breast boneless skinless, 4 to 5 pounds
1 ½ teaspoon salt
1 tablespoon white pepper
⅓ cup butter softened
1 tablespoon crushed garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary

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Instructions

Place oven rack in the bottom third of the oven and preheat it to 175 °C (350 °F).
Prepare 6 to 7 cups chopped mixed vegetables, chopping them in even smaller or larger size pieces according to the weight and thickness of the turkey breast so that everything will get cooked at about the same time (less meat = smaller pieces of veggies).
Spread vegetables in a large roasting pan or casserole dish in a single layer. Drizzle 1 tablespoon extra virgin olive oil and toss vegetables to coat them evenly.
Dry the skin of the turkey breast with a paper towel. Rub it with 1 1/2 teaspoon salt and 1 tablespoon white pepper and place in the roast pan it in the middle of the vegetables.
With a spoon, mix the softened 1/3 cup butter with 1 tablespoon crushed garlic, 1 teaspoon dried thyme and 1 teaspoon dried rosemary, and spread it over the top of the turkey breast.
Take a piece of of aluminum foil and tent it just over the breast, folding the edges and leaving the ends a bit open for airflow.
Place the pan in the preheated oven and roast the turkey breast until it reaches the internal temperature of 69°C (157°F) to 71°C (160°F) at the thickest part. Cooking time is estimate to take about 20 minutes per pound of turkey.
When it reaches the internal temperature of 69°C (157°F), remove the turkey breast from the oven and let it rest for about 10 minutes.
Transfer to a cutting board or warm serving dish to carve into slices and serve with the roasted vegetables.

Notes

Salt and spices are indicated for seasoning a 4 to 5 pound turkey breast. Adjust quantities for smaller or larger breasts.
Choice of vegetables: Chop the veggies as needed so they are about the same size for even cooking. I used Brussels sprouts, carrots and cauliflower. Other low-carb and keto friendly non-starchy veggies to consider are: broccoli, turnips, parsnip, fennel bulbs, radishes, pumpkin, butternut squash, leek and shallots.
Without a meat thermometer, start checking the turkey breast for doneness after 1 hour of cooking (for half breast) or 90 minutes (for full breast). You can tell if the meat is done by inserting a long thin stick (like a kebab stick) in the thickest part of the breast and checking the color of the liquid that runs out: if it's clear, the meat is done. If it's red or pink, it must continue cooking just until it runs clear.
Nutrition information is calculated for the skinless roasted turkey breast with garlic and butter without the vegetables, so you can calculate your choice of veggies.