Turkey Roast
Elevate your holiday feast with this flavorful Herb-Infused Turkey Roast, a showstopping centerpiece that combines tender, juicy turkey breast with the rich aromas of fresh rosemary, thyme, and sage. This recipe takes just 30 minutes to prep and delivers perfectly golden, crisp skin thanks to a buttery herb blend rubbed beneath and over the skin. Roasted atop a colorful medley of carrots, celery, onions, and optional potatoes, the turkey absorbs bold flavors while remaining moist, thanks to a splash of chicken broth and regular basting. A zesty hint of lemon brightens every bite, making this roast ideal for Thanksgiving, Christmas, or any special gathering. Serve with the caramelized vegetables and rich pan juices for a comforting, crowd-pleasing meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 5 lbs Turkey breast (bone-in or boneless)
- 1 cup Unsalted butter
- 2 tbsp Fresh rosemary
- 2 tbsp Fresh thyme
- 1 tbsp Fresh sage
- 6 cloves Garlic cloves, minced
- 1 whole Lemon, zest and juice
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 cup Chicken broth
- 3 whole Carrots, peeled and cut into chunks
- 2 whole Celery stalks, cut into chunks
- 1 whole Yellow onion, quartered
- 4 whole Potatoes, cut into wedges (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the softened butter, rosemary, thyme, sage, minced garlic, lemon zest, and 1 teaspoon each of salt and black pepper. Set aside.
Pat the turkey breast dry with paper towels. Using your fingers, gently loosen the skin from the turkey meat to create a pocket. Spread half of the herbed butter mixture under the skin, directly onto the meat. Rub the remaining butter mixture all over the exterior of the turkey.
Sprinkle the turkey with the remaining salt and black pepper. Drizzle with olive oil to help crisp the skin during roasting.
In a large roasting pan, place the carrots, celery, onion, and optional potato wedges as a bed for the turkey. Pour the chicken broth into the pan to keep the turkey moist as it cooks.
Position the turkey breast on top of the vegetable bed. Squeeze the juice of the lemon over the turkey, and place the juiced lemon halves into the roasting pan.
Roast the turkey in the preheated oven for 1 hour. After the first hour, baste the turkey with the pan juices every 20 minutes to enhance flavor and keep the meat moist.
After about 2 hours total (or until the internal temperature of the thickest part of the turkey breast reaches 165°F/74°C), remove the turkey from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Carve the turkey breast and serve with the roasted vegetables and pan juices. Enjoy your herb-infused turkey roast!
Nutrition Facts
Calories |
4445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1836 mg | 612% | |
| Sodium | 6673 mg | 290% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 21.3 g | ||
| Protein | 692.9 g | 1386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 8832 mg | 188% | |
*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.
