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!
- Prep: 15 min
- Cook: 1 hr 30 min
- Total: 1 hr 45 min
- Servings: 8
- Cuisine: American
- Difficulty: Medium
- Cost: $3.23/serving
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
- Keto
- Paleo
- Low-Carb
- Low-Sugar
- High-Protein
- Dairy-Free
Tags
- roast
- healthy
- comfort food
- savory
- classic
- crowd-pleaser
Ingredients
- 3 pound turkey breast (half, with skin and bones)
- 1 onion (large, quartered)
- 1 carrot (large, quartered)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 3 tablespoon olive oil
- 0.5 teaspoon salt (to taste)
- 0.25 teaspoon pepper (to taste)
- 0.5 cup chicken broth (low sodium)
- 2 tablespoon margarine (for basting)
Instructions
- Preheat oven to 400 °F. Place turkey breast in roasting pan along with onion and carrot.
- Mix spices (dried sage, dried thyme, rosemary) with olive oil.
- Rub turkey breast with the olive oil and spice mixture.
- Roast turkey breast at 400 °F for 15 minutes.
- Baste with margarine and chicken broth (optional).
- Reduce oven temperature to 350 °F and roast turkey breast, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 165 °F. Remove to a carving board and let rest for 10 minutes.
Nutrition (per serving)
- Calories: 297
- Protein: 49.7 g
- Carbohydrates: 2.6 g
- Fat: 8.8 g
- Fiber: 0.6 g
- Sodium: 254 mg
- Saturated Fat: 1.9 g
- Sugar: 1.1 g
- Cholesterol: 130 mg