Herb-Roasted Turkey with Root Vegetables
Herb-Roasted Turkey with Root Vegetables
Ingredients
For the Turkey
- 3 pounds bone-in turkey breast, skin on
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 lemon, zested and halved
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
For the Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, cut into 1-inch wedges
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix until well combined.
⏱️ 5 min
- 3
Pat the turkey breast dry with paper towels. Carefully loosen the skin over the turkey breast, then spread about two-thirds of the herb butter mixture evenly under the skin. Rub the remaining butter mixture over the outside of the turkey skin.
⏱️ 5 min
- 4
Place the turkey breast in a large roasting pan. Pour the chicken broth into the bottom of the pan and place the halved lemon inside the cavity of the turkey, if applicable, or alongside it in the pan.
⏱️ 3 min
- 5
In a large bowl, toss the carrots, parsnips, red potatoes, and red onion with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange the vegetables around the turkey in the roasting pan.
⏱️ 5 min
- 6
Roast the turkey and vegetables for 1 hour. Baste the turkey with pan juices.
⏱️ 60 min•🌡️ 375
- 7
Continue roasting for another 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey breast (without touching bone) registers 165°F (74°C). If the skin starts to brown too quickly, loosely tent the turkey with aluminum foil.
⏱️ 60 min•🌡️ 375
- 8
Once cooked, remove the turkey from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 10 minutes before carving. The vegetables can remain in the warm oven or be kept warm until serving.
⏱️ 10 min
- 9
Carve the turkey breast and serve with the roasted root vegetables and pan juices.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herb-Roasted Turkey with Root Vegetables
Ingredients
For the Turkey
- 3 pounds bone-in turkey breast, skin on
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 lemon, zested and halved
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
For the Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, cut into 1-inch wedges
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix until well combined.
⏱️ 5 min - 3
Pat the turkey breast dry with paper towels. Carefully loosen the skin over the turkey breast, then spread about two-thirds of the herb butter mixture evenly under the skin. Rub the remaining butter mixture over the outside of the turkey skin.
⏱️ 5 min - 4
Place the turkey breast in a large roasting pan. Pour the chicken broth into the bottom of the pan and place the halved lemon inside the cavity of the turkey, if applicable, or alongside it in the pan.
⏱️ 3 min - 5
In a large bowl, toss the carrots, parsnips, red potatoes, and red onion with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange the vegetables around the turkey in the roasting pan.
⏱️ 5 min - 6
Roast the turkey and vegetables for 1 hour. Baste the turkey with pan juices.
⏱️ 60 min•🌡️ 375 - 7
Continue roasting for another 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey breast (without touching bone) registers 165°F (74°C). If the skin starts to brown too quickly, loosely tent the turkey with aluminum foil.
⏱️ 60 min•🌡️ 375 - 8
Once cooked, remove the turkey from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 10 minutes before carving. The vegetables can remain in the warm oven or be kept warm until serving.
⏱️ 10 min - 9
Carve the turkey breast and serve with the roasted root vegetables and pan juices.
⏱️ 2 min