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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


  • 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


  • 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.

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Turkey Breast with Vegetables (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer