Turkey Breast with Herbs and Roasted Vegetables
I’ve never cooked just a turkey breast and wasn’t quite sure what to expect. It was surprisingly simple and quick!
6 carrots, chopped
4 stalks celery 3 potatoes, cubed
1 onion, sliced into six chunks
5 garlic cloves, minced
1 TBS Italian seasoning
1 TBS fresh rosemary, chopped
1 TBS fresh basil, chopped
1 tsp ground pepper
2 tsp salt
1/2 C olive oil
3lb butterball turkey breast
a few splashes of white wine
Preheat the oven to 325 F. Get out your roasting pan (or in my case, an aluminum pan placed on a baking sheet for support) and throw the vegetables in, like so:
(Oh, and cut your carrots smaller than mine. The larger pieces weren’t cooked enough)
Combine the garlic, herbs, seasonings, and oil in a small bowl.
Take the turkey out of it’s packaging, rinse, and pat dry. Now, despite what the little pamphlet says that comes with it, go ahead and remove the netting holding the breast together.
It will probably fall apart a little, but I used some kitchen scissors to cut off some major fatty parts then just pieced the turkey back together.
Now, rub the herb paste AAAALLLLLLL over the turkey. Cut a pocket under the skin and stuff some in there too, then set the turkey on top of the vegetables.
Take a bottle of white wine (I used Sauvignon Blanc) and place your thumb over the top so it’s mostly covered, then shake a few splashes on top of the turkey and vegetables. I only used about 1/2 to 3/4 C.
Bake for 1 1/2 hours or until browned on top and cooked through.
Look, before and after!
After it’s out of the oven, set the turkey on a cutting board to rest for a few minutes before slicing. Also, while the vegetables are still in the pan, toss them around to coat them in the pan juices.
And now you have turkey. I recommend making whipped potatoes and a nice salad to go with it 🙂
P.S. Matthew had the day off from work. We had a lazy morning then watched the Princess Bride. He didn’t know I was recording.