Roast Turkey Breast With Glazed Vegetables Recipe

Name: Roast Turkey Breast With Glazed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon honey; 1 pound sweet potatoes, halved or quartered if large; 1 pound small parsnips, peeled and halved; 1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds; 1 large red onion, cut into 8 wedges; 1/2 cup dried apricots; 2 to 3 sprigs rosemary, plus 1/2 teaspoon chopped rosemary leaves; Kosher salt and freshly ground pepper; 1 small clove garlic, minced; Grated zest and juice of 1/2 lemon; 1 skin-on, bone-in turkey breast half (3 1/4 to 4 pounds)

Servings: persons

2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 pound sweet potatoes, halved or quartered if large
1 pound small parsnips, peeled and halved
1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds
1 large red onion, cut into 8 wedges
1/2 cup dried apricots
2 to 3 sprigs rosemary, plus 1/2 teaspoon chopped rosemary leaves
Kosher salt and freshly ground pepper
1 small clove garlic, minced
Grated zest and juice of 1/2 lemon
1 skin-on, bone-in turkey breast half (3 1/4 to 4 pounds)

1
Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl.
2
Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan.
3
Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss.
4
Roast until the vegetables soften, about 30 minutes, stirring once.
5
Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl.
6
Rub the herb mixture under and over the turkey skin.
7
Season with salt and pepper and bring the meat to room temperature.
8
Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes.
9
(Cover with foil if the skin is getting too dark.)
10
Transfer the turkey to a cutting board and let rest 20 minutes.
11
Toss the roasted vegetables with the lemon juice and fennel fronds.
12
Slice the turkey and serve with the vegetables.
13
Photograph by Jonny Valiant

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 pound sweet potatoes, halved or quartered if large, 1 pound small parsnips, peeled and halved, and more.

Yes, Roast Turkey Breast With Glazed Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Turkey Breast With Glazed Vegetables

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