Rosemary and Herb Roasted Turkey Breast

Turkey breast is an excellent source of lean, high-quality protein, and roasting it with aromatic herbs and olive oil keeps it flavorful and heart-healthy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 3 pounds turkey breast half, with skin and bones · 1890 kcal in the whole recipe
• 1 large onion, quartered · 60 kcal in the whole recipe
• 1 large carrot, quartered · 41 kcal in the whole recipe
• 1 teaspoon dried sage · 3 kcal in the whole recipe
• 1 teaspoon dried thyme · 3 kcal in the whole recipe
• 1 teaspoon dried rosemary
• 3 tablespoons olive oil · 378 kcal in the whole recipe
• Salt and pepper to taste (optional)
• Low-sodium chicken broth, for basting (optional)

Method

1. Preheat your oven to 400°F (200°C). Place the turkey breast in a roasting pan surrounded by the quartered onion and carrot.

   

2. In a small bowl, mix the dried sage, thyme, rosemary, and olive oil. Rub this herb mixture evenly all over the turkey breast, and season with salt and pepper if desired.

   

3. Roast the turkey at 400°F (200°C) for 15 minutes.

   

4. Reduce the oven temperature to 350°F (175°C). Continue roasting for about 1 hour and 15 minutes, basting every 20 minutes with the pan juices or optional chicken broth, until a meat thermometer inserted into the thickest part registers 165°F (74°C).

   

5. Transfer the turkey to a carving board and let it rest for 10 minutes before slicing to keep it juicy.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.