Turkey Breast with Vegetables Recipe

5 3 5
Turkey Breast with Vegetables Recipe
Turkey Breast with Vegetables Recipe photo by Taste of Home
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Turkey Breast with Vegetables Recipe

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5 3 5
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.”
MAKES:
6 servings
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

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

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

  • 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
  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

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gunslinger User ID: 544392 213964
Reviewed Dec. 4, 2014

"A delicious one dish meal. The turkey was so tender and tasty, made great turkey sandwiches with the leftovers!"

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gutknecht3 User ID: 863123 56275
Reviewed Apr. 28, 2010

"Very easy and tasty."

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mykamartin User ID: 1702721 124329
Reviewed Oct. 9, 2008

"This recipe is fantastic!"

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