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One Pan Roasted Turkey Breast With Veggies Recipe

One Pan Roasted Turkey Breast With Veggies Recipe
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5.3 from 19 reviews

This easy one pan roasted turkey breast with veggies is a flavorful and convenient dinner option featuring juicy boneless, skinless turkey breast roasted alongside tender mixed vegetables. Infused with garlic, butter, and aromatic herbs, this dish requires minimal cleanup and yields a comforting, wholesome meal perfect for family dinners or special occasions.

Ingredients

Vegetables

  • 6 to 7 cups chopped mixed vegetables (Brussels sprouts, carrots, cauliflower)

Turkey

  • 1 turkey breast, boneless skinless, 4 to 5 pounds

Seasonings & Butter Mixture

  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoon salt
  • 1 tablespoon white pepper
  • ⅓ cup butter, softened
  • 1 tablespoon crushed garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instructions

  1. Preheat Oven: Place the oven rack in the bottom third of the oven and preheat to 175 °C (350 °F).
  2. Prepare Vegetables: Chop 6 to 7 cups of mixed vegetables into pieces sized according to the turkey breast thickness, to ensure even cooking. Spread them in a single layer in a large roasting pan or casserole dish. Drizzle with 1 tablespoon of extra virgin olive oil and toss to coat evenly.
  3. Season Turkey: Pat the turkey breast dry with a paper towel. Rub it all over with 1 ½ teaspoon salt and 1 tablespoon white pepper. Place it in the center of the roasting pan among the vegetables.
  4. Prepare Butter Herb Mixture: In a small bowl, combine the softened ⅓ cup butter with 1 tablespoon crushed garlic, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Spread this mixture evenly over the top of the turkey breast.
  5. Tent Turkey: Cover the turkey breast loosely with a piece of aluminum foil, folding edges but leaving ends slightly open for airflow.
  6. Roast: Place the baking pan in the preheated oven. Roast the turkey breast until the internal temperature reaches between 69°C (157°F) and 71°C (160°F), approximately 20 minutes per pound.
  7. Rest: Once the turkey reaches 69°C (157°F), remove it from the oven and let it rest for about 10 minutes to allow juices to redistribute.
  8. Serve: Transfer the turkey breast to a cutting board or warm serving dish, carve into slices, and serve alongside the roasted vegetables.

Notes

  • Seasoning quantities are based on a 4 to 5 pound turkey breast; adjust salt and spices proportionally for smaller or larger breasts.
  • Vegetable choices can vary; use low-carb options like broccoli, turnips, parsnips, fennel bulbs, radishes, pumpkin, butternut squash, leek, or shallots. Chop veggies to uniform sizes for even roasting.
  • Without a meat thermometer, check turkey doneness by piercing the thickest part with a skewer after 1 hour (for half breast) or 90 minutes (for full breast). Clear juices indicate the turkey is cooked; pink or red juices mean it needs more time.

Nutrition

Find it online: https://recipethrive.com/one-pan-roasted-turkey-breast-with-veggies-recipe/