One-Pan Roast Turkey Breast

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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

Ingredients

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

Instructions

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.