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

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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.

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Questions

What oven temperature does Roast Turkey Breast with Root Vegetables need?

For Roast Turkey Breast with Root Vegetables, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5. The target internal temperature is 350 F (about 175 C), given in step 5. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Roast Turkey Breast with Root Vegetables?

Step 6 reads: "Transfer the turkey breast to a cutting board and let it rest for 10 minutes before slicing." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

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

Yes. The dairy in Roast Turkey Breast with Root Vegetables 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 many calories are in Roast Turkey Breast with Root Vegetables?

One serving (the recipe makes 4) is about 480 calories, with 8 g protein, 24 g carbohydrate and 18 g fat, plus 6 g fiber and 1495 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Roast Turkey Breast with Root Vegetables?

It is not a good candidate. Refrigerate what is left of Roast Turkey Breast with Root Vegetables within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Roasted Edamame Parmesan Side side
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Whole30 Ranch Dressing sauce
Lavender Honey Iced Latte drink

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