Herb Roasted Turkey Breast with Parsnips

This one-pan Herb Roasted TurkeyBreast is an easy, comforting and delicious dinner. A boneless turkey breast roast is coated in a rosemary and thyme butter and roasted on a bed of seasoned parsnips. Perfect if hosting a small holiday gathering or cozy Sunday dinner. This recipe will serve 4 to 6.

I’m all for one-pan meals.

Meals that you basically throw everything into a heavy pan (or Dutch oven) and shove into the oven. I especially love the ones that slowly roast in the oven and give off a homey aroma throughout the house. They truly are the absolute best. So if you’re having a small gathering this holiday season, a turkey breast roast is definitely the way to go.

In this recipe, I make a quick herby butter and coat the top of the turkey breast roast and place it on a bed of seasoned parsnips and roast until perfection. The parsnips pull double duty, acting as a roasting rack elevating the turkey and also as a side dish. The parsnips will soak up the turkey juices and add so much flavor! I adore parsnips with every fiber of my being and the crispier the better. And they get super crispy and delicious in this recipe!

I also shared additional side dishes to serve with this herb roasted turkey breast, so look for it towards the end of this post.

To Make This Herb Roasted Turkey Breast and Parsnips You Will Need:

for the parsnips:

• parsnips – Sweet and earthy flavor. Try to purchase ones that are similar in size. (see notes below the next photo)
• avocado oil – Or use any oil safe for high-temperature cooking.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Lends bold oniony flavor.
• kosher salt – Enhances flavors in the dish.
• freshly ground black pepper – Adds some subtle bite and flavor.

for the turkey breast roast:

• boneless turkey breast roast – I tested this recipe by using a 3 pound roast. See notes within the blog post.
• unsalted butter – Lends fat and flavor to the recipe.
• rosemary (fresh) – Adds a fresh pine-like or woodsy flavor with notes of  lemon, pepper and sage.
• thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
• kosher salt – Enhances the flavors in the recipe.
• freshly ground black pepper – Adds some subtle bite and flavor.

Make the Parsnips:

Preheat your oven to 425℉ (or 220℃).

Peel and roll cut 6 parsnips. The ingredient photo shows 4 because I was skimped in my online order. Add 1 tablespoon avocado oil and season with 1 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss well to coat.

Note: These parsnips get deeply golden and crispy in the oven. If that is something you aren’t a fan of, considering adding them in after the first 30 minutes of roasting. Also, keep in mind that any small pieces have the potential to burn, so try to keep them on the larger side when roll cutting.

WHAT IS A ROLL CUT?

A roll cut or oblique cut, is a technique where you cut food (typically done with long vegetables like: carrots, parsnips and zucchini) in way in which it gives the food two angled sides. This method promotes even cooking/roasting and visual appeal when served!

Arrange the parsnips in an even layer in a 12 to 14-inch cast iron skillet.

Make the Turkey Breast Roast:

Unwrap your 3 pound turkey breast roast and pat dry. Lift and shift the string netting, shifting its position –  I believe this keeps it from sinking too deep into the meat while it cooks but that’s just my theory.

Note: I’ve only ever tested this with a 3 pound turkey breast roast. If you’re using a larger turkey breast roast, times may need to be adjusted and the risk of the parsnips burning is greatly increased, so you may want to add the parsnips around the roast after the initial 30 minutes of roasting is complete.

Moving on to the butter, strip the leaves off of a few stems of both rosemary and thyme and finely chop until you have 1 tablespoon each. Then add them to a bowl with 3 tablespoons unsalted butter, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Mix well until thoroughly combined.

Spread the herb butter over the skin of the turkey breast roast.

Place the roast on top of the parsnips.

Insert a thermometer in the center of the thickest part and slide the whole pan on the middle rack in your preheated oven.

Roast The Turkey Breast:

Roast at 425°F (or 220℃) for 30 minutes. Reduce heat to 350°F (or 180°C) and cook until a digital thermometer reads 160-165 degrees about 1 hour.

First, transfer the one pan herb roasted turkey breast to cutting board and let it rest for 8 to 10 minutes under tented foil. Then use kitchen shears to snip and remove the string netting. Most of the herbs will fall off, which is fine, you can always sprinkle them back on top before slicing.

Make The Gravy:

The hot skillet should keep these warm but if you want to make a pan gravy then just transfer them to a serving dish and cover tightly with foil. Add 1-2 tablespoons of butter, once melted add 1 finely dice shallot and cook until soft and translucent. Add 2 to 3 tablespoons flour and whisk it into the fat. Cook the flour/fat mixture for 2 to 3 minutes before slowing adding and whisking in the broth, about 2 cups. Season to taste with dried thyme, ground sage, salt and pepper (sorry, I didn’t measure any of this out). Bring to a bubble and simmer until thick.

Once the turkey has rested, slice and serve with gravy poured over top.

Alternatively, you can make my Make Ahead Gravy in advance.

Tender, flavorful turkey and crispy, earthy parsnips. Honestly it’s the total package.

What to Serve With Herb Roasted Turkey Breast:

• bread: biscuits, cornbread, dinner rolls,
• brussels sprouts: air-fried, pan or oven roasted, salad.
• cranberry sauce: classic or citrus cabernet roasted.
• gravy: make ahead or giblet.
• mashed potatoes: classic mashed, roasted garlic, cauliflower potato blend.
• squash: acorn or honey nut.
• sweet potato: baked, mash, roasted, slow cooker.
• additional sides: stuffing or dressing, scalloped corn casserole, mac and cheese.

Enjoy! And if you give this Herb Roasted Turkey Breast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on November 11, 2015 and has been updated with clear and concise instructions, new photography and helpful information.