Poitrine de dinde rôtie aux herbes et aux légumes-racines

Ingrédients

• 3 lb boneless turkey breast, (thawed if frozen)
• 1/2 tsp mustard powder
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/4 tsp salt
• 1/8 tsp ground white pepper
• 1 1/2 lbs potatoes, (cut into 1” chunks)
• 1 1/2 lbs other vegetables ((carrots, beets, radishes, sweet potatoes, Brussels sprouts, etc), cut into 1” chunks)
• 1 onion, (chopped)
• 1 Tbsp salted butter, (melted)
• 1 1/2 tsp thyme
• 1 1/2 tsp rosemary
• 3/4 tsp garlic powder
• 3/4 tsp salt

Préparation

1. 1

   --- For the Turkey ---

2. 2

   Preheat your oven to 350F.

3. 3

   Place turkey breast on an aluminum foil lined baking sheet with high sides (a roasting pan can be used as well).

4. 4

   In a small bowl, mix together herbs. Spread the mixture under the skin of the breast (directly on the meat),as evenly as possible.

5. 5

   Place a piece of aluminum foil loosely over the turkey breast to prevent it from browning too fast and place it into the oven.

6. 6

   Roast for 1 hour.

7. 7

   --- For the Veggies ---

8. 8

   In a large bowl, toss the chopped veggies and onion with the melted butter and spices to coat evenly.

9. 9

   Increase your oven temperature to 400F.

10. 10

    Remove the turkey breast from the oven and remove the top aluminum foil. If any drippings have collected in the pan from the turkey, carefully drain those drippings into a heat-proof container using a baster or small ladle. (Save this to make gravy.*)

11. 11

    Arrange the veggies around the bird and return the pan to the oven.

12. 12

    Roast for an additional 20-30 minutes, until the veggies are golden brown and tender. The turkey is done when a thermometer inserted into the thickest part of the breast reads 165F.

13. 13

    Remove the pan from the oven and let the turkey rest 5-10 minutes before carving.