Roast Turkey Breast with Rosemary, Sage, and Thyme
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Treat yourself to a classic feast with this Roast Turkey Breast, infused with the fragrant herbs of rosemary, sage, and thyme! It's a comforting dish that's perfect for any gathering, bringing warmth and nostalgia to your dining table.
Ingredients:
3 pounds turkey breast half (with skin and bones)
1 large onion, quartered
1 large carrot, quartered
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon rosemary
3 tablespoons olive oil
Salt and pepper to taste (optional)
Low-sodium chicken broth (or margarine, for basting, optional)
Directions:
This recipe has been sourced from My Plate. For more easy and quick recipes, browse through our forum here!
Will you make this for Thanksgiving? Image Credit: My Plate
Ingredients:
3 pounds turkey breast half (with skin and bones)
1 large onion, quartered
1 large carrot, quartered
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon rosemary
3 tablespoons olive oil
Salt and pepper to taste (optional)
Low-sodium chicken broth (or margarine, for basting, optional)
Directions:
- Preheat the Oven: Preheat your oven to 400°F.
- Prepare the Turkey: Place the turkey breast in a roasting pan along with the quartered onion and carrot.
- Mix the Seasoning: In a small bowl, combine the dried sage, thyme, rosemary, and olive oil. Rub this mixture all over the turkey breast.
- Roasting: Roast the turkey at 400°F for 15 minutes. If desired, baste it with margarine and chicken broth.
- Adjust Temperature: Reduce the oven temperature to 350°F and continue roasting the turkey. Baste every 20 minutes with the pan juices (or margarine and chicken broth) for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 165°F.
- Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest on a carving board for 10 minutes before slicing.
This recipe has been sourced from My Plate. For more easy and quick recipes, browse through our forum here!
