3 min read

Herb Roasted Turkey Breast with Root Vegetables

Overhead shot of Herb Roasted Turkey Breast with Root Vegetables plated appetizingly in a baking tray
FlexitarianGluten-FreeHeavy Meal
Prep Time20 min
Cook Time90 min
Total Time110 min
Servings6

Bone-in turkey breast roasted over a bed of carrots, parsnips, and baby potatoes fills the kitchen with rosemary and sage while the vegetables slowly soak up the drippings underneath. This is a Sunday dinner built for a table that includes both committed meat-eaters and someone who mostly eats plants but wants real protein on the plate a few nights a week.

Ingredients

  • 1 bone-in, skin-on turkey breast (about 3 lbs)
  • 3 tbsp olive oil, divided
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 4 garlic cloves, minced
  • 1 lb carrots, cut into 2-inch pieces
  • 1 lb parsnips, cut into 2-inch pieces
  • 1 lb baby red potatoes, halved
  • 1 yellow onion, cut into wedges
  • 1 cup low-sodium chicken broth
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat the oven to 400°F. Pat the turkey breast dry and set it aside at room temperature for 20 minutes.
  2. In a small bowl, mix 2 tablespoons olive oil with the rosemary, sage, thyme, and garlic to form a paste.
  3. Loosen the turkey skin with your fingers and rub about two-thirds of the herb paste directly onto the meat, then rub the rest over the skin. Season all over with salt and pepper.
  4. Toss the carrots, parsnips, potatoes, and onion with the remaining 1 tablespoon olive oil and a pinch of salt. Spread them in a large roasting pan and pour the broth over the vegetables.
  5. Set the turkey breast on top of the vegetables, skin side up. Roast for 75 to 90 minutes, until a thermometer inserted into the thickest part reads 165°F and the vegetables are fork-tender.
  6. Let the turkey rest for 15 minutes before slicing. Serve over the roasted vegetables, spooning some of the pan juices on top.

Nutrition Facts (per serving)

Calories 385
Total fat 13g
Total carbohydrates 29g
Dietary fiber 6g
Protein 37g
Sodium 430mg

Why This Is Good for Your Gut

Turkey breast delivers lean, easy-to-digest protein without the saturated fat load of fattier cuts, while the root vegetables bring a mix of soluble and insoluble fiber that feeds the bacteria living in your colon. Roasting the vegetables in broth instead of drowning them in butter keeps the meal satisfying without weighing down digestion.

Leftovers hold up well for lunch the next day, sliced cold over greens or reheated with a splash of extra broth. Root vegetables and roasted poultry are a recurring theme around here — see also Turmeric Roasted Chicken with Root Vegetables and our primer on Flexitarian Eating and Gut Health.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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