Oven-Roasted Herb Turkey Breast with Carrot and Parsnip Mash

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Tender oven-roasted turkey breast infused with fresh herbs served alongside a smooth, naturally sweet carrot and parsnip mash for a comforting Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 80 minutes, pairs boneless turkey breast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs boneless turkey breast
• 4 medium (about 1 lb), peeled and chopped carrots
• 3 medium (about 1 lb), peeled and chopped parsnips
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 3 tbsp, divided olive oil
• 3 cloves, minced garlic cloves
• 1 1/2 tsp, divided sea salt
• 1 tsp, divided ground black pepper
• 1/4 cup unsweetened almond milk

Leave-in probe thermometers that alarm when the turkey is done → Best Leave-In Probe Meat Thermometers in 2026: Wireless and Wired Picks for Roasts and Turkey

Instructions

1. Step 1: Preheat oven to 375°F. In a small bowl, combine 2 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp ground black pepper. Rub this herb mixture evenly all over 2 lbs boneless turkey breast.
2. Step 2: Place turkey breast on a roasting pan and roast for 50-60 minutes, or until internal temperature reaches 165°F. Remove from oven and let rest 10 minutes before slicing.
3. Step 3: While turkey roasts, place 4 chopped carrots and 3 chopped parsnips (about 2 lbs total) in a large pot. Cover with water, add 1/2 tsp sea salt, and bring to a boil. Cook for 20 minutes until vegetables are very tender.
4. Step 4: Drain vegetables and return to pot. Add 1 tbsp olive oil, 1/4 cup unsweetened almond milk, 1 tsp sea salt, and 1/2 tsp ground black pepper. Mash with a potato masher or hand mixer until smooth and creamy.
5. Step 5: Slice turkey breast and serve alongside the carrot and parsnip mash.