We are fans of recipe that simplifies holiday cooking, and this one checks all the boxes!
From the test kitchen at Good Housekeeping comes this recipe for One-Dish Roast Turkey Breast. Succulent roast turkey breast and savory, caramelized root vegetables make a delicious (and deceptively simple!) sheet pan dinner that can feed a crowd.
This one-dish dinner looks extra fancy, is easy to make and even better, easy to clean up!
One-Pan Roast Turkey Breast
- 1 lemon
- 6 tbsp butter, at room temp.
- 4 cloves garlic, crushed with press
- 2 tbsp Dijon mustard
- 2 2 lb turkey-breast halves, deboned
- 1 lb medium shallots, halved lengthwise (left in their skins)
- 1 tsp olive oil
- 1 lb small purple potatoes (about 8), scrubbed and halved lengthwise
- 12 oz small parsnips (about 4), trimmed, scrubbed and halved lengthwise
- 1 lb small thin carrots (about 12), trimmed and scrubbed
- Heat oven to 425°F. With vegetable peeler, remove 6 strips lemon zest, avoiding white pith; thinly slice crosswise. In small bowl, combine butter, garlic, mustard, lemon zest and 1/2 teaspoon each salt and pepper; set aside.
- Remove skin from turkey-breast halves and set aside. Rub butter mixture all over turkey breasts. Place one breast half on top of the other, arranging so 1 thick side and 1 thin side are sandwiched together. Wrap breasts in skin and tie with butcher's twine to form log shape.
- On large rimmed baking sheet, toss shallots with oil and 1/4 teaspoon each salt and pepper. Arrange them in center of sheet and place turkey on top. Roast 60 minutes.
- Remove from oven and transfer turkey to cutting board. Add potatoes, carrots and parsnips to baking sheet and toss with shallots and 1/2 teaspoon each salt and pepper; arrange in even layer. Place turkey on top of vegetables and roast until turkey registers 160°F on instant-read thermometer and vegetables are golden brown and tender, 35 to 45 minutes more (remove vegetables that are done before turkey).
- Transfer turkey to clean cutting board and let rest at least 10 minutes before slicing. Serve with pan juices and vegetables.
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Recipe, images and text by Good Housekeeping.