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Turkey Breast with Vegetables

Total Time

Prep: 20 min. Bake: 2-1/4 hours + standing

Makes

6 servings

Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. “It’s a breeze to prepare,” says Doris. “Plus, it allows you to spend more precious time with your family.”

Ingredients

  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons fennel seed, crushed
  • 3 garlic cloves, minced
  • 1 pound fresh baby carrots
  • 3 large onions, cut into eighths
  • 8 small red potatoes, cut in half
  • 1 bone-in turkey breast (6 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/2 cup chicken broth

Directions

  1. In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat.
  2. Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey.
  3. Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.

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