Herb-Roasted Turkey Breast
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.
Ingredients
Utensils
- Twine
- Kitchen brush
- Small casserole dish
- Small bowl
Instructions
Remove the turkey breast from the refrigerator and let it sit out until it reaches room temperature.
Preheat the oven to 350°F
In a small bowl, mix together parsley, rosemary, thyme, sage, salt and pepper.
Tie the turkey breast with kitchen twine to help it hold its shape.
Brush all over with olive oil, then season generously with herb mixture.
Place the turkey breast in a small casserole dish or roasting pan. Scatter onions, carrots, and any extra herbs around it. Pour about 1 cup of broth into the bottom of the dish (just enough to cover the bottom.)
Roast uncovered for 30 minutes, then continue cooking for another 30–60 minutes, until the internal temperature in the thickest part of the breast reaches 160°F
Tip: Remove the turkey from the oven when it’s about 5 degrees shy of your target temperature. It will continue cooking as it rests, helping you avoid overcooking.
Let the turkey rest for about 10 minutes before slicing. Serve warm with the roasted vegetables and pan juices.