Roast Turkey Breast with Rosemary, Sage, and Thyme
Perfect for a holiday gathering, this roast turkey breast can be prepated in less time than a whole turkey. Enjoy!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
297
Calories
50g
Protein
3g
Carbs
9g
Fat
1g
Fiber
1g
Sugar
254mg
Sodium
Saturated Fat 2 g · Cholesterol 130 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
turkey breast half
3 pounds · with skin and bones
onion, large quartered
1
carrot, large quartered
1
dried sage
1 teaspoon
dried thyme
1 teaspoon
rosemary
1 teaspoon
olive oil
3 tablespoons
salt and pepper
to taste, optional
chicken broth, low sodium
or margarine, for basting, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 400 °F.
- 3
Place turkey breast in roasting pan along with onion and carrot.
- 4
Mix spices with olive oil. Rub turkey with olive oil.
- 5
Roast turkey at 400 °F for 15 minutes. Baste with margarine and chicken broth (optional).
- 6
Reduce turkey temperature to 350 °F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165 °F.
- 7
Remove to carving board and let rest for 10 minutes.
Source: USDA MyPlate Kitchen · Utah State University Cooperative Extension
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