Herb-Roasted Turkey Breast with Creamy Mashed Potatoes
Herb-Roasted Turkey Breast with Creamy Mashed Potatoes
Ingredients
For the Herb-Roasted Turkey Breast
- 2 1/2 pounds boneless, skin-on turkey breast
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 3 garlic, cloves, minced
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 375°F. Pat the turkey breast dry with paper towels.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. Mix until well combined.
⏱️ 5 min
- 3
Carefully loosen the skin of the turkey breast and spread about half of the herb butter mixture underneath the skin. Rub the remaining herb butter all over the outside of the turkey breast.
⏱️ 5 min
- 4
Place the turkey breast in a roasting pan. Pour the chicken broth into the bottom of the pan.
⏱️ 2 min
- 5
Roast for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F. If the skin starts to brown too quickly, loosely tent with foil.
⏱️ 75 min•🌡️ 375
- 6
While the turkey roasts, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15-20 minutes.
⏱️ 25 min
- 7
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 3 min
- 8
Remove the pot from heat. Add the melted butter, warmed heavy cream, warmed milk, salt, and pepper to the potatoes. Mash with a potato masher or beat with an electric mixer until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Once the turkey is cooked, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist turkey.
⏱️ 20 min
- 10
Slice the turkey breast against the grain and serve immediately with the creamy mashed potatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Herb-Roasted Turkey Breast with Creamy Mashed Potatoes
Ingredients
For the Herb-Roasted Turkey Breast
- 2 1/2 pounds boneless, skin-on turkey breast
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 3 garlic, cloves, minced
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 375°F. Pat the turkey breast dry with paper towels.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. Mix until well combined.
⏱️ 5 min - 3
Carefully loosen the skin of the turkey breast and spread about half of the herb butter mixture underneath the skin. Rub the remaining herb butter all over the outside of the turkey breast.
⏱️ 5 min - 4
Place the turkey breast in a roasting pan. Pour the chicken broth into the bottom of the pan.
⏱️ 2 min - 5
Roast for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F. If the skin starts to brown too quickly, loosely tent with foil.
⏱️ 75 min•🌡️ 375 - 6
While the turkey roasts, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15-20 minutes.
⏱️ 25 min - 7
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 3 min - 8
Remove the pot from heat. Add the melted butter, warmed heavy cream, warmed milk, salt, and pepper to the potatoes. Mash with a potato masher or beat with an electric mixer until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Once the turkey is cooked, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist turkey.
⏱️ 20 min - 10
Slice the turkey breast against the grain and serve immediately with the creamy mashed potatoes.
⏱️ 5 min