Print Options

Back to Turkey Breast with Vegetables »

Include these items:

Select reviews»

Taste of Home Logo

Turkey Breast with Vegetables

Turkey Breast with Vegetables
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.”
6 ServingsPrep: 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.
© Taste of Home 2009 Tasteofhome Logo