Print Options

Back to Turkey Breast with Vegetables »

Include these items:

Select reviews»

Taste of Home Logo

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