HERBED TURKEY BREAST WITH VEGETABLES
Herbed Turkey Breast With Vegetables
Cooking Time: 11 min.
- 1 turkey breast (6 to 7 pounds), bone in, skin on, excess fat trimmed
- 3 garlic cloves, minced
- 4 tablespoons butter, softened
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh rosemary
- 1 tablespoon olive oil
- 1 large onion, cut into eighths
- 4 medium carrots, halved lengthwise and cut into 1 inch pieces
- 1 ½ pounds assorted small potatoes, scrubbed, halved or quartered
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Rinse turkey and pat dry with paper towels.
- Mash garlic and ½ teaspoon salt with the side of a large knife until a paste forms.
- Transfer to a small bowl, and add softened butter and herbs. Season with salt and pepper. Gently separate turkey skin from breast meat, being careful not to tear the skin.
- Spread herb butter mixture evenly under skin, then smooth down to remove trapped air. Brush turkey with olive oil, and season with salt and pepper.
- Place all of the vegetables in the bottom of the oven. Drizzle with extra virgin olive oil, season with salt and pepper, and toss to combine.
- Place low rack on top of vegetables. Place breast on rack and add extension ring to top of oven. Bake for 11 minutes per pound at 400°F.
- Halfway through cooking time, use the tongs to turn the bird. Continue to bake until the juices run clear when you insert a skewer into the base of the breast or the temperature of an instant read thermometer registers 165°F when inserted into the thickest part of the breast.
- Cover the turkey with foil and let rest for 10 to 15 minutes.
- Remove vegetables and cover with foil to keep warm. If desired, place cooking juices in a saucepan and bring to a boil. Add 2 teaspoons of cornstarch that have been mixed with 1 tablespoon of water. Stir until thickened. Season with salt and pepper if desired and serve with turkey.