This recipe results in a succulent turkey breast that's perfectly seasoned with parsley, rosemary, thyme, and optional sage, creating a harmonious blend of earthy and herby notes.
The turkey is roasted alongside onions and carrots, infusing the meat with a delightful sweetness. The chicken broth at the bottom of the casserole dish adds depth and moisture to the dish while forming a delicious pan sauce. This dish offers a delightful balance of flavors and textures, making it a delightful addition to any meal.
Serve this Herb-Roasted Turkey Breast with your favorite sides, such as mashed potatoes and green beans, for a wholesome and comforting meal that's perfect for any occasion.
- Kitchen brush
- Small casserole dish
Remove the turkey breast from the fridge (or freezer) and let it sit out to come to room temperature.
Preheat the oven to 350°F.
Tie the turkey breast with twine to give it shape.
Brush the turkey breast with olive oil and sprinkle with salt, pepper, and herbs.
Place the turkey breast in a small casserole dish and place the onions, carrots, and any extra herbs alongside it.
Add about 1 cup of broth to the bottom of the dish - just enough to cover the bottom.
Roast the turkey uncovered for 30 minutes.
Continue roasting (an additional 30-60 minutes) until the temperature in the thickest part of the breast reaches 160°F.
(Suggested: Pull out of oven before the internal temp is lower than the suggested by 5 degrees because it'll keep cooking once you pull it out - you don't want to overcook)
Remove from the oven and let rest before slicing about 10 minutes.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).