Roast Turkey Breast with Root Vegetables

Name: Roast Turkey Breast with Root Vegetables
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: American
Ingredients: 4-5 lbs bone-in, skin-on turkey breast half; 3 tbsp unsalted butter, softened; 4 garlic cloves, minced; 2 tsp fresh thyme leaves; 1 tsp fresh rosemary, finely chopped; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 4 medium carrots, cut into 2-in pieces; 2 medium parsnips, cut into 2-in pieces; 1 lb baby Yukon gold potatoes, halved; 2 tbsp olive oil; 1 cup low-sodium chicken broth

A bone-in turkey breast roasts over a bed of carrots, parsnips, and potatoes, basting in its own herb-butter juices for a satisfying high-protein dinner.

115 minMediumServes 4480 cal/serving

AmericanDinnerOvenHigh ProteinHigh FiberGluten-FreeNut-FreeShellfish-FreeAlcohol-FreeCorn-Free

Ingredients

4-5 lbs bone-in, skin-on turkey breast half
3 tbsp unsalted butter, softened
4 garlic cloves, minced
2 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
2 tsp kosher salt
1 tsp black pepper, freshly ground
4 medium carrots, cut into 2-in pieces
2 medium parsnips, cut into 2-in pieces
1 lb baby Yukon gold potatoes, halved
2 tbsp olive oil
1 cup low-sodium chicken broth

Instructions

1

Preheat oven to 425°F (220°C).
2

Mix 3 tbsp softened unsalted butter, 4 minced garlic cloves, 2 tsp fresh thyme leaves, 1 tsp finely chopped fresh rosemary, half the 2 tsp kosher salt, and half the 1 tsp freshly ground black pepper in a small bowl to form an herb butter.
3

Pat the 4-5 lbs bone-in, skin-on turkey breast half dry with paper towels. Loosen the skin and rub half the herb butter directly on the meat under the skin. Rub the remaining herb butter all over the outside of the skin.
4

Toss 4 medium cut into 2-in pieces carrots, 2 medium cut into 2-in pieces parsnips, and 1 lb halved baby Yukon gold potatoes on a large roasting pan with 2 tbsp olive oil and the remaining 2 tsp kosher salt and 1 tsp freshly ground black pepper. Spread them in a single layer and pour 1 cup low-sodium chicken broth into the pan.
5

Set the turkey breast on top of the vegetables, skin side up. Roast for 20 minutes, then reduce heat to 350°F (175°C) and continue roasting, basting with pan juices every 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C), about 60 to 70 more minutes.
6

Transfer the turkey breast to a cutting board and let it rest for 10 minutes before slicing. Serve over the roasted vegetables with pan juices spooned over the top.

Questions

Can I make Roast Turkey Breast with Root Vegetables dairy-free?

Yes. The dairy in this entry is 3 tbsp unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Roast Turkey Breast with Root Vegetables keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Roast Turkey Breast with Root Vegetables?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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