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Turkey Breast with Vegetables Recipe
Turkey Breast with Vegetables Recipe photo by Taste of Home

Turkey Breast with Vegetables Recipe

Publisher Photo
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.”
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours + standing
MAKES: 6 servings

Ingredients

  • 1/4 cup plus 1 tablespoon 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

  1. 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.
  2. 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.
  3. 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.
Originally published as Turkey Breast with Vegetables in Taste of Home October/November 2007, p10

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Turkey Breast with Vegetables

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   (4)
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MY REVIEW
Reviewed Apr. 28, 2010

Very easy and tasty.

MY REVIEW
Reviewed Oct. 9, 2008

This recipe is fantastic!

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