Roast Turkey Breast
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 3-4
- 3 pound Turkey Breast
- 2 Tbs butter
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2 stems of parsley
- 1 slice of lemon
- 2 slices of onion
- 2 cloves of garlic, smashed
- 2 large potatoes, cut in wedges
- 4 carrots cut in thirds
- olive oil
- salt and pepper
- Preheat oven to 425F
- In a bowl, place cut potatoes and carrots, drizzle with olive oil and season with salt and pepper, and toss to coat evenly.
- Lay herbs, smashed garlic cloves, onion slices, and lemon slice in the center of a 9x11in roasting pan.
- Fill the rest of the pan with the potatoes and carrots, placing them around the herb pile.
- Place the turkey breast on top of the herb pile, in the center of the pan (It will also be laying on the veggies).
- Massage the butter all over the top of the turkey breast, making sure to get it under the skin as much as possible.
- Season with salt and pepper, also getting it under the skin.
- Roast for 45 minutes to an hour, until the internal temperature is 150F (it will rise to 160F while it rests).
- Lift the turkey breast out of the pan and put it on a plate to rest.
- Return the pan to the oven and roast the veggies for another 10 minutes, or until golden brown and soft.
- Slice the turkey and serve!
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/family-style/roast-turkey-breast/
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