Roast Turkey Breast with Rosemary, Sage, and Thyme
Based on a recipe from Utah State University Cooperative Extension, via USDA MyPlate Kitchen
What goes in
- 3 lbturkey breast half (with skin and bones)
- 1large onion, quartered
- 1large carrot, quartered
- 4.9 mldried sage
- 4.9 mldried thyme
- 4.9 mlrosemary
- 44.4 mlolive oil
- salt and pepper (optional)
- low-sodium chicken broth (or margarine) (optional)
How to cook it
- Heat the oven to 400 °F.
- Arrange the turkey breast half alongside the quartered onion and carrot in a roasting pan.
- Stir together the sage, thyme, rosemary, and olive oil, then thoroughly rub the mixture over the turkey.
- Bake at 400 °F for 15 minutes, basting with chicken broth or margarine if desired.
- Turn the oven temperature down to 350 °F and roast for about 1 hour and 15 minutes longer, basting every 20 minutes with accumulated pan juices or broth until an instant-read thermometer reaches 165 °F in the thickest section.
- Transfer the turkey to a carving board and let it rest for 10 minutes before slicing.
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