I had the day off today (thanks Veterans!) so I decided that since it was rainy and gross outside, and I had a few extra hours to spare, I'd give the turkey breast a shot. I knew that it couldn't be that complicated. I've roasted meats before and it's one of my favorite ways to prepare proteins because it's so simple and produces such great flavors. All I really needed was a guide to oven temperature and what temperature the turkey needed to come to before we could dig in. So off I went to allrecipes.com. Surprisingly enough, when I typed "turkey breast" into the search field, I came up with a big fat nothing. I was dumbfounded. It's November people! Sites such as this one should be bursting with turkey recipes. Then I remembered seeing a delicious looking roasted turkey recipe on Annie's blog and traveled on over to see what I could see.
Annie's recipe was everything I was looking for. Not only did it sound like an amazingly simple but delicious recipe, Annie told me everything I needed to know about oven temperatures and internal temps for the meat. I knew Annie wouldn't let me down :) The woman is a cooking and baking powerhouse and never ceases to amaze me with her awesome skills in the kitchen. But I digress. Back to the turkey.
I can now honestly say that I love turkey. Prepared just like this. It was amazing. Tender, juicy, flavorful, just the right amount of herbs. The vegetables were out of this world and made me want to jump up and down. I didn't have any white wine in the house, so I used chicken broth instead, and I think I will do this every time I make this recipe. It made for an amazing pan gravy, which we enjoyed pouring over our meat and veggies. We all enjoyed this meal immensely (my husband looked at the pictures as I uploaded them to my computer and said "I miss that meal" heehee) So thanks Annie, for providing me with just the right recipe for an amazing meal for my family :) I strayed from the recipe only slightly, so I'll type it just as a made it, but I"ll link to the recipe on Annie's blog here.
Herb Roasted Turkey Breast with Vegetables
3 cloves garlic minced
1 tbsp. Italian seasoning
2 tsp dried rosemary
1 tsp dried thyme
2 tsp. kosher salt
1/2 cup olive oil
2-3 lb. turkey breast
4-6 carrots, chopped into 2 inch pieces
1 onion, cut into small pieces
6 red potatoes, quartered
3/4 cup chicken broth
Preheat the oven to 325° F. Combine the garlic, herbs, salt, pepper and olive oil in a small bowl and whisk to combine. Spray a 13x9 inch roasting pan with cooking spray and arrange the vegetables in the pan in a single layer. PLace turkey breast on top of veggies. POur olive oil and herbs over turkey and vegetables, making sure to cover the turkey with the mixture liberally. Rub the oil and herbs into the turkey. If your turkey breast still has the skin on, rub some of the herb mixture underneath the skin as well. Pour the broth over the vegetables, as well as a few splashes over the turkey breast itself.
Bake uncovered for approximately 2 to 2 1/2 hours (mine only took about 1 1/2 hours, until the internal temperature of the turkey breast reaches 170-175° F. Transfer the turkey breast to a serving platter and surround with the roasted vegetables. Let rest 10 minutes before slicing and serving.