This Roasted Turkey Breast with Vegetables recipe is one of my all time favorites. It’s so easy to make and it always comes out tender and juicy. And the best part of this recipe is that it’s a fool proof. There’s no mixing, measuring, or salt brining. Prep time takes about 5 to 10 minutes depending on how many veggies you want to chop.
I also love the versatility of this recipe. Sometimes I make the Roasted Turkey Breast with the veggies for a one pot meal, but most of the time I prefer to make it without which gives the freedom of having different side dishes to go along with the roasted turkey. I also use these same basic ingredients when I cook a whole turkey or a whole chicken except I stuff the herbs, onions, garlic, and lemon inside the bird.
The Roasted Turkey Breast Basic Ingredients
Saturday morning I tried shopping at Ingle’s for the first time in years and that’s where I found my fresh turkey breast. I know Kroger and Earthfare usually carries them year round in their frozen section if you don’t mind the thawing process that comes with it.
Since I’ve killed off my indoor herb garden by watering it too much, I picked up a box of Simple Truth Organic Thyme in the veggie section. The box says it contains 0.66 grams of fresh thyme which is the equivalent of a good handful if you’re picking it from your own garden.
A fresh head of garlic, one lemon, and two medium sized onions round out the fresh ingredient list. In addition, you’ll need salt, pepper, a pat of butter, and some olive oil.
How to Make Roasted Turkey Breast
I originally was going to cook the turkey without any vegetables so I started out using a 9×13 glass cooking dish; however, I would suggest using something bigger if you plan on roasting veggies with it.
- Preheat the oven to 350 degrees and grease your pan.
- Rinse the thyme and pat dry, then layer it in the bottom of the cooking dish.
- Cut the head of garlic in half (around the sides of the head not from top to bottom) and layer on top of the thyme.
- Chop the onions and lemon and distribute evenly on top of the thyme and garlic.
- Rinse the turkey breast and pat dry with paper towels. Salt and pepper both sides of the breast and then place on top of herbs.
- Using your fingers gently lift the skin from the meat to create a little pocket. Next, smooth the pat of butter into this pocket evenly distributing it on the meat.
- Chop fresh, seasonal veggies and add around the turkey breast. I used what I had on hand at the time–baby carrots, sweet potatoes, and onions. Salt and pepper the veggies.
- Drizzle olive oil across the top of the turkey breast and the veggies.
- Place on the middle rack of the preheated oven (350 degrees) and bake until the internal temperature reaches 165 degrees.
- Let sit for 20 minutes before serving.
Tips: If the turkey is browning too quickly then cover with a piece of aluminum foil.
The vegetables may need more time to cook so transfer the turkey breast to another dish, cover with foil to keep warm, and then put the veggie pan back in the oven to continue cooking.