Herb-Crusted Turkey Breast with Leeks 'n Carrots
Although serving a whole turkey at holiday time makes a beautiful presentation, if your guest list is small, you may find roasting just the breast is more convenient. Worried the breast meat alone will be too dry? Not with my tried ‘n true roast turkey breast hack!
I’m betting you will be thrilled you were able to prepare this lovely roasted turkey breast with such little effort, giving you more time to spend with your family and friends. Added bonus! A turkey breast is easier to carve and there is absolutely no waste.
Yield: about 6 servings
I’m betting you will be thrilled you were able to prepare this lovely roasted turkey breast with such little effort, giving you more time to spend with your family and friends. Added bonus! A turkey breast is easier to carve and there is absolutely no waste.
Yield: about 6 servings
Ingredients
- • Olive oil spray
- 1 6-pound whole bone-in turkey breast with skin
- 1/2 cup chopped fresh parsley
- 2 tablespoons fresh thyme leaves chopped or 2 teaspoons dried, crumbled
- 2 tablespoons fresh rosemary leaves finely chopped 2 teaspoons dried, crumbled
- 2 tablespoons fresh sage leaves chopped or 2 teaspoons dried,
- 1 teaspoon kosher salt or as desired
- 1/4 teaspoon freshly ground pepper or as desired
- 1 tablespoon grated lemon zest
- 2 tablespoons olive oil optional-I did not use as the natural juices from the turkey provided wonderful moisture!
- 4 medium leeks white part and 1-inch of pale green, washed well and thinly sliced
- either vertically or horizontally
- 1 pound carrots peeled, cut into thirds and sliced in half
- 1 tablespoon lemon juice combined with 2 cups reduced-sodium chicken broth
- Kitchen string
- Meat thermometer preferable
Instructions
- Preheat oven to 425 degrees F. Coat a large roasting pan with olive oil spray.
- In a small bowl, combine herbs, salt, pepper, lemon zest and optional olive oil.
- Rinse turkey breast and pat dry. With your fingers, separate skin from breast meat just enough to form a pocket. (without breaking through to the other side and leaving the outside edges attached)
- Rub turkey inside and under the skin with all of the herb mixture. Secure skin in place by tying turkey breast with kitchen string.
- Arrange leeks and carrots in bottom of roasting pan. Lay turkey breast on top of leeks, skin side-up. Baste with combined lemon juice and chicken broth.
- Roast for 20 minutes; baste turkey and vegetables with broth and pan juices. (Basting the vegetables prevents them from drying out and sticking to the pan.)
- Reduce oven temperature to 325 degrees F.
- Continue roasting for about 1-1/2 hours, basting turkey and vegetables with broth and pan juices, approximately every 20 minutes. Also, occasionally mix around vegetables for even roasting. Turkey breast is done when the internal temperature reaches 165 degrees F or when juices run clear when pricked with a fork. before carving.
- Transfer turkey breast to a serving platter; let stand for 10 minutes before carving. Before serving, drizzle pan juices over carved turkey breast. Serve with leeks and carrots.
Notes
Make Ahead and Storage Tips: turkey breast may be assembled 1 day ahead. Cover and refrigerate until roasting time. You may also roast the turkey breast up to 2 days ahead. Let cool; slice. Return turkey slices to roasting pan, spooning over pan juices. (Add additional broth if desired.) Reheat at 300 degrees F for about 15 minutes or until hot, turning slices occasionally to distribute juices. (Add more broth if desired.) May be frozen for up to 4 months.