Rosemary and Herb Roasted Turkey Breast

Ingredients

• 1.3 kg kemikli ve derili yarım hindi göğsü · 1877 kcal
• 1 adet büyük boy soğan, dörde bölünmüş · 61 kcal
• 1 adet büyük boy havuç, dörde bölünmüş · 42 kcal
• 1 tatlı kaşığı kurutulmuş adaçayı · 3 kcal
• 1 tatlı kaşığı kurutulmuş kekik · 3 kcal
• 1 tatlı kaşığı kurutulmuş biberiye · 3 kcal
• 3 yemek kaşığı zeytinyağı · 386 kcal
• İsteğe göre tuz ve karabiber
• Islatmak için az tuzlu tavuk suyu (isteğe bağlı)

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.

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