Turkey Breast with Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. âItâs a breeze to prepare,â says Doris. âPlus, it allows you to spend more precious time with your family.â Ingredients:
1/4 cup plus 1 tablespoon olive oil, divided |
1 tablespoon minced fresh rosemary |
2 teaspoons fennel seed, crushed |
3 garlic cloves, minced |
1 pound fresh baby carrots |
3 large onions, cut into eighths |
8 small red potatoes, cut in half |
1 bone-in turkey breast (6 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
1/2 cup chicken broth |
Directions:
1. In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat.
2. Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey.
3. Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving. Yield: 6 servings.
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