Rosemary Turkey with Mushrooms
Elevate your next dinner with this irresistible Rosemary Turkey with Mushrooms—a dish that combines tender, golden-brown turkey breast with the earthy richness of sautéed baby bella mushrooms. Infused with the bold flavors of fresh rosemary, garlic, and a hint of zesty lemon, this recipe is as aromatic as it is mouthwatering. The turkey is seared to perfection and then roasted to juicy tenderness atop a bed of mushrooms simmered in a buttery chicken stock base. Ready in under an hour, this one-pan wonder is ideal for a comforting yet sophisticated weeknight meal or a show-stopping centerpiece for your next gathering. Serve it alongside your favorite sides to highlight its savory, herbaceous flavors!
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Recipe Information
Ingredients
- 2 pounds turkey breast
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 3 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces baby bella mushrooms
- 2 tablespoons butter
- 0.5 cup chicken stock
- 1 lemon
Instructions
Preheat your oven to 375°F (190°C).
Pat the turkey breast dry with a paper towel and set it aside.
In a small bowl, mix 2 tablespoons of olive oil, finely chopped rosemary, minced garlic cloves, salt, and black pepper to create a marinade.
Rub the marinade generously all over the turkey breast, ensuring it's evenly coated.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the turkey breast on all sides for about 2-3 minutes per side, or until golden brown.
Remove the turkey breast from the skillet and set it aside temporarily.
Reduce the heat to medium, then add butter to the same skillet and let it melt.
Add the sliced mushrooms and sauté for about 4-5 minutes, stirring occasionally, until softened and browned.
Pour the chicken stock into the skillet and stir to deglaze, scraping up any browned bits from the bottom.
Return the turkey breast to the skillet, placing it on top of the mushrooms. Spoon some of the liquid over the turkey.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the turkey rest for 5-10 minutes before slicing.
Serve the turkey slices on a plate alongside the sautéed mushrooms, garnished with a squeeze of fresh lemon juice for extra brightness.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 275.0 g | 550% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3403 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
