Baked Herb-Roasted Turkey Breast with Autumn Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy turkey breast roasted with fragrant herbs and paired with tender, caramelized root vegetables for a comforting holiday centerpiece. This american-inspired holiday ready in about 95 minutes pairs boneless turkey breast, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (9 ratings) Prep: 20 min Cook: 75 min Serves 6 American cuisine 420 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create an herb paste.
  2. Step 2: Rub the 3 lbs boneless turkey breast thoroughly with the herb paste, ensuring even coverage. Place the turkey breast in a roasting pan.
  3. Step 3: Toss 3 peeled and 1-inch chopped carrots, 2 peeled and 1-inch chopped parsnips, 1 large red onion cut into wedges, and 1 lb halved baby potatoes in a bit of olive oil; arrange around the turkey in the pan.
  4. Step 4: Pour 1 cup chicken broth into the bottom of the roasting pan to keep the vegetables moist.
  5. Step 5: Roast the turkey and vegetables in the preheated oven for 1 hour 15 minutes, basting the turkey and stirring vegetables halfway through, until the turkey reaches 165°F internal temperature and vegetables are tender and caramelized.
  6. Step 6: Remove from oven, let the turkey rest for 15 minutes before slicing, and serve with the roasted vegetables.

Frequently asked questions

How long does Baked Herb-Roasted Turkey Breast with Autumn Root Vegetables take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Roasted Turkey Breast with Autumn Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless turkey breast from drying out.

Can I substitute ingredients in Baked Herb-Roasted Turkey Breast with Autumn Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Roasted Turkey Breast with Autumn Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Herb-Roasted Turkey Breast with Autumn Root Vegetables?

American holiday like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes