Roasted Turkey Breast Dinner
A simple and flavorful roasted turkey breast dinner perfect for a wholesome family meal. Served with roasted vegetables and a savory pan gravy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4
Ingredients
1 (3-pound) boneless turkey breast, skin on
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
2 tablespoons olive oil
4 medium carrots, peeled and cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
1 large yellow onion, cut into wedges
3 cloves garlic, peeled and smashed
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Instructions
Preheat the oven to 375°F (190°C).
Pat the turkey breast dry with paper towels.
In a small bowl, mix together kosher salt, black pepper, garlic powder, and dried thyme.
Rub the turkey breast all over with olive oil, then evenly season with the spice mixture.
Place the turkey breast in a roasting pan or ovenproof skillet.
Arrange the carrots, parsnips, onion wedges, and smashed garlic cloves around the turkey breast in the pan.
Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature of the turkey breast reaches 165°F (74°C) when measured with a meat thermometer.
Remove the turkey breast from the pan and transfer to a cutting board. Tent 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, scraping up any browned bits from the bottom with a wooden spoon.
In a small bowl, melt the butter and whisk in the flour to form a paste.
Whisk the butter-flour mixture into the pan juices and broth, stirring constantly until the gravy thickens, about 3-5 minutes.
Slice the turkey breast and serve with the roasted vegetables and pan gravy.