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Turkey Breast with Vegetables Recipe

Photo by: Taste of Home

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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.”

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

Ingredients

1/4 cup plus 1 tablespoon Crisco® Pure 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

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.
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.
Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving. Yield: 6 servings.

Turkey Breast with Vegetables published in Taste of Home October/November 2007, p10

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