Cook at home

Herb-Roasted Turkey Breast with Root Vegetables

A boneless turkey breast roasted over carrots and parsnips with rosemary, thyme and garlic.

Ingredients

• 2 1/2 lb turkey breast, boneless
• 2 tbsp olive oil
• 3 clove garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme, leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lb carrot, cut in chunks
• 1 lb parsnip, cut in chunks
• 1 onion, cut in wedges
• 1/2 cup chicken broth

Steps

1. Heat the oven to 400 F (200 C). Mix the oil, garlic, rosemary, thyme, salt and pepper and rub it over the turkey.
2. Toss the carrots, parsnips and onion with the broth and a pinch of salt in a roasting pan and set the turkey on top.
3. Roast 70 to 80 minutes, until the thickest part of the turkey reaches 165 F (74 C).
4. Rest the turkey 15 minutes under foil, then slice across the grain and serve with the vegetables and pan juices.