Description
A simple and flavorful roasted turkey breast dinner, perfect for a wholesome and satisfying meal. Served with a savory herb butter and roasted vegetables.
Ingredients
1 (3-pound) boneless turkey breast, skin on
2 tablespoons unsalted butter, softened
2 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 medium red onion, cut into wedges
1/2 cup low-sodium chicken broth
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to make the herb butter.
Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat without removing it.
Spread the herb butter evenly under the skin and over the surface of the turkey breast.
Place the turkey breast in a roasting pan. Toss the carrots, parsnips, and red onion with olive oil and spread them around the turkey in the pan.
Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking.
Roast the turkey and vegetables in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) when measured with a meat thermometer.
Baste the turkey and vegetables with pan juices halfway through cooking.
Remove the turkey breast from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes before slicing.
Serve the sliced turkey breast with the roasted vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes