Roast Turkey Breast

Name: Roast Turkey Breast
Prep time: 30 min
Total time: 2 h 55 min
Yield: 8 serving(s)
Ingredients: 1 lemon; 6 tbsp. butter, at room temp.; 4 cloves garlic, crushed with press; 2 tbsp. Dijon mustard; 2 (2-lb.) turkey-breast halves, deboned; 1 lb. medium shallots, halved lengthwise (left in their skins); 1 tsp. olive oil; 1 lb. small purple potatoes (about 8), scrubbed and halved lengthwise; 12 oz. small parsnips (about 4), trimmed, scrubbed and halved lengthwise; 1 lb. small thin carrots (about 12), trimmed and scrubbed

This one-dish dinner looks extra fancy.

By The Good Housekeeping Test KitchenPublished: Sep 10, 2020

Mike Garten

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 55 mins

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Succulent roast turkey breast and savory, caramelized root vegetables make a delicious (and deceptively simple!) sheet pan dinner that can feed a crowd.

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Ingredients

1
lemon
6 Tbsp.
butter, at room temp.
4
cloves garlic, crushed with press
2 Tbsp.
Dijon mustard
2
(2-lb.) turkey-breast halves, deboned
1 lb.
medium shallots, halved lengthwise (left in their skins)
1 tsp.
olive oil
1 lb.
small purple potatoes (about 8), scrubbed and halved lengthwise
12 oz.
small parsnips (about 4), trimmed, scrubbed and halved lengthwise
1 lb.
small thin carrots (about 12), trimmed and scrubbed

Directions

1. Step 1Heat oven to 425°F. With vegetable peeler, remove 6 strips lemon zest, avoiding white pith; thinly slice crosswise. In small bowl, combine butter, garlic, mustard, lemon zest and 1/2 teaspoon each salt and pepper; set aside.
2. Step 2Remove skin from turkey-breast halves and set aside. Rub butter mixture all over turkey breasts. Place one breast half on top of the other, arranging so 1 thick side and 1 thin side are sandwiched together. Wrap breasts in skin and tie with butcher's twine to form log shape.
3. Step 3On large rimmed baking sheet, toss shallots with oil and 1/4 teaspoon each salt and pepper. Arrange them in center of sheet and place turkey on top. Roast 60 minutes.
4. Step 4Remove from oven and transfer turkey to cutting board. Add potatoes, carrots and parsnips to baking sheet and toss with shallots and 1/2 teaspoon each salt and pepper; arrange in even layer. Place turkey on top of vegetables and roast until turkey registers 160°F on instant-read thermometer and vegetables are golden brown and tender, 35 to 45 minutes more (remove vegetables that are done before turkey).
5. Step 5Transfer turkey to clean cutting board and let rest at least 10 minutes before slicing. Serve with pan juices and vegetables.