Make an uncomplicated oven-roasted turkey breast dish that feels like a whole feast. Fresh herbs, red potatoes, parsnips, and carrots make this a deliciously hearty option for holidays.
Recipe yields 8 servings
Preheat oven to 400°. Rinse the turkey breast and pat dry. In a small bowl, combine the butter, garlic, sage, thyme, salt and pepper to taste and rub the mixture onto the turkey breast.
In a large roasting pan, arrange the onions, carrots, celery, potatoes and parsnips. Arrange the turkey over the vegetables. Roast in the middle of the oven until a meat thermometer inserted into the thickest part of the breast registers 165° and the juices run clear when a paring knife is poked in the thickest part of the breast, about 1 3/4 to 2 hours. Remove the turkey and transfer to a cutting board and let rest.
If needed, return the vegetables to the oven and roast for about 30 minutes, or until tender.