Herb Roasted Turkey Breast with Root Vegetables

This flavorful Herb Roasted Turkey Breast is perfect for a small-scale Thanksgiving dinner.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- For the Turkey ---
2. 2Preheat your oven to 350F.
3. 3Place turkey breast on an aluminum foil lined baking sheet with high sides (a roasting pan can be used as well).
4. 4In a small bowl, mix together herbs. Spread the mixture under the skin of the breast (directly on the meat),as evenly as possible.
5. 5Place a piece of aluminum foil loosely over the turkey breast to prevent it from browning too fast and place it into the oven.
6. 6Roast for 1 hour.
7. 7--- For the Veggies ---
8. 8In a large bowl, toss the chopped veggies and onion with the melted butter and spices to coat evenly.
9. 9Increase your oven temperature to 400F.
10. 10Remove 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. 11Arrange the veggies around the bird and return the pan to the oven.
12. 12Roast 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. 13Remove the pan from the oven and let the turkey rest 5-10 minutes before carving.