Serves 8
297 cal · 120 min
Roast Turkey Breast with Rosemary, Sage, and Thyme
Recipe GLPR8566671b8b617a
A succulent roasted turkey breast infused with aromatic Mediterranean herbs. The skin becomes golden and crispy while the meat stays moist, supported by a flavorful bed of vegetables. Perfect for a smaller gathering or a lighter alternative to whole roasted turkey.
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Ingredients
3 pounds Turkey breast half with skin and bones
1 Large onion, quartered
1 Large carrot, quartered
1 teaspoon Dried sage
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
3 tablespoons Olive oil
Salt and black pepper to taste
Low-sodium chicken broth for basting (optional)
Directions
Wash your hands thoroughly with soap and water. Pat the turkey breast dry with paper towels and place it skin-side up in a roasting pan. Arrange the quartered onion and carrot around the turkey.
Preheat your oven to 400°F.
In a small bowl, combine the dried sage, thyme, and rosemary with the olive oil, mixing until the herbs are evenly distributed throughout the oil. Season the mixture with salt and pepper to taste.
Generously rub the herb-oil mixture all over the turkey breast, coating both the skin and any exposed sides. Make sure the herbs are well distributed across the surface.
Place the pan in the preheated 400°F oven and roast for 15 minutes to begin browning the skin.
After 15 minutes, reduce the oven temperature to 350°F. Begin basting the turkey every 20 minutes with the pan juices that have accumulated in the bottom, or use a mixture of chicken broth if preferred.
Continue roasting at 350°F for approximately 1 hour and 15 minutes, until a meat thermometer inserted into the thickest part of the breast (without touching bone) registers 165°F. The skin should be golden brown and crispy.
Remove the turkey from the oven and transfer it to a carving board. Let it rest undisturbed for 10 minutes to allow the juices to redistribute, then slice and serve with the roasted vegetables and pan juices.
