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Roast Turkey Breast with Rosemary, Sage, and Thyme

Perfect for a holiday gathering, this roasted turkey breast can be prepared in less time than a whole turkey.

a plate of roast turkey slices

Makes: 8 servings

Ingredients

  • 3 pounds turkey breast half (with skin and bones)
  • 1 large onion, quartered
  • 1 large carrot, quartered
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary
  • 3 tablespoons oil
  • salt and black pepper to taste
  • butter or low sodium chicken broth for basting

Directions

  1. Preheat oven to 400°F.
  2. Place turkey breast in roasting pan along with onion and carrot.
  3. Mix spices with oil and rub over turkey.
  4. Roast turkey for 15 minutes. Baste with butter or chicken broth.
  5. Reduce oven temperature to 350°F and roast turkey, basting every 20 minutes with pan juices (butter or chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thickest part of meat registers 165°F.
  6. Remove to carving board and let rest for 10 minutes before slicing.

Recipe from: Utah State University Cooperative Extension, adapted by the USDA Food and Nutrition Administration.