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Roasted Turkey Breast with Root Vegetables

Roasted Turkey Breast with Root Vegetables

Thursday, November 12, 2020

Serves 8


1 bone-in turkey breast (6 lbs), skin removed
3 Tbsp unsalted butter, room temperature
2 garlic cloves, minced fine
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
1 tsp salt
Black pepper to taste
2 onions, cut into 4 wedges
3 carrots, sliced lengthwise
3 celery stalks, sliced lengthwise
1 lb small red potatoes, halved
4 small parsnips, sliced lengthwise





  • Preheat oven to 400°. Rinse the turkey breast and pat dry. In a small bowl, combine the butter, garlic, sage, thyme, salt and pepper to taste and rub the mixture onto the turkey breast.
  • In a large roasting pan, arrange the onions, carrots, celery, potatoes and parsnips. Arrange the turkey over the vegetables. Roast in the middle of the oven until a meat thermometer inserted into the thickest part of the breast registers 165° and the juices run clear when a paring knife is poked in the thickest part of the breast, about 1 3/4 to 2 hours. Remove the turkey and transfer to a cutting board and let rest.
  • If needed, return the vegetables to the oven and roast for about 30 minutes, or until tender.


Nutrition Facts

Serving size: 4 oz turkey
Calories: 291 Fat: 6g Saturated Fat: 3g Cholesterol: 93mg Sodium: 82mg Carbohydrates: 23g Fiber: 4g Protein: 36g

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Date Last Reviewed: September 11, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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