Roasted Turkey Breast Dinner
A simple and flavorful roasted turkey breast dinner, perfect for a hearty and healthy meal. Served with pan-roasted vegetables and a savory herb gravy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4
Ingredients
1 (3-pound) boneless skin-on turkey breast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cloves garlic, minced
1 large carrot, peeled and cut into 1-inch pieces
1 large parsnip, peeled and cut into 1-inch pieces
1 medium red onion, cut into wedges
1 cup low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, combine olive oil, salt, black pepper, dried thyme, dried rosemary, and minced garlic to create a herb paste.
Rub the herb paste evenly all over the turkey breast, including under the skin if possible.
Place the turkey breast on a roasting pan or oven-safe skillet skin side up.
Arrange the carrot, parsnip, and red onion pieces around the turkey breast in the pan.
Roast the turkey breast and vegetables in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) when measured with a meat thermometer.
Remove the turkey breast from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 10 minutes.
While the turkey rests, place the roasting pan with vegetables on the stovetop over medium heat.
Add the chicken broth to the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.
In a small bowl, mix the butter and flour together to form a paste (beurre manié).
Whisk the butter-flour paste into the simmering broth and cook for 2-3 minutes until the gravy thickens.
Slice the turkey breast and serve with the roasted vegetables and herb gravy.