Herb Roasted Turkey Breast with Parsnips

One pan herb roasted turkey breast is one easy, comforting and delicious dinner. This is such a hearty, cozy meal for just about any occasion. This recipe will serve 4 to 6.

Course Mains & Entrees

Cuisine American

Keyword easy recipe, one pan, Thanksgiving, Thanksgiving recipe, turkey, turkey breast

Prep Time 25

Cook Time 1 15

Resting Time 10

Total Time 1 50

Servings servings

Calories 394

Author Laurie McNamara

Equipment

14-inch Finex Cast Iron Skillet

Ingredients

FOR THE PARSNIPS:

6 parsnips peeled and roll cut (see blog post for explination)
1 tablespoon avocado oil or other oil safe for high-temp cooking
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon kosher salt to taste
1/4 teaspoon freshly ground black pepper to taste

FOR THE TURKEY BREAST ROAST:

3 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless turkey breast roast see notes
1 tablespoon minced parsley

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 220℃).

MAKE THE PARSNIPS:

In bowl, add the parsnips, oil, garlic and onion powder, salt and pepper. Toss well to coat. Spread the parsnips in an even layer in a 12 to 14-inch cast iron skillet. Set off to the side for a moemnt.

MAKE THE TURKEY BREAST ROAST:

Unwrap the turkey breast roast. Discard packaging but keeping the netting around the roast. Lift the string netting, shifting its position and then pat the roast dry.
In a small bowl combine butter with herbs and mix to combine.
Rub the herb butter all over the turkey breast roast and place on top of the parsnip fries.
Insert a instant read thermometer into the thickest part of the turkey roast.
Roast for 30 minutes. Then reduce the heat to 350℉ (or 180℃) and continue cooking until the internal temp reaches 165℉ (or 74℃).
Remove and let rest 10 minutes under tented foil before slicing and serving with the parsnips.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Parsnips Note: The parsnips do 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.

Make the Pan Gravy: The hot skillet should keep the parsnip fries 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.

Nutrition