I do seem to pick odd times to make turkey. I think a lot of people think of it as a Fall meal, but we love turkey in our house and it’s great anytime. I made a turkey breast a few weeks ago, and I have found them on sale recently, so I haven’t been able to resist buying them. This recipe is another roasting recipe, though you could probably do this one on the grill instead if you wanted to. This is a great one pot meal with the turkey, potatoes and vegetables all in one pan.
Roast Turkey Breast With Glazed Vegetables
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 pound sweet potatoes, halved or quartered if large
1 pound small parsnips, peeled and halved
1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds
1 large red onion, cut into 8 wedges
1/2 cup dried apricots
2 to 3 springs rosemary, plus 1/2 teaspoon chopped rosemary leaves
Salt and freshly ground black pepper
1 small clove garlic, minced
Grated zest and juice of 1/2 lemon
1 skin-on, bone in turkey breast half (3 to 4 pounds)
Preheat the oven to 375 degrees. Whisk 1 tablespoon of the olive oil, the honey and 2 tablespoons of water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 a teaspoon each of salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables are soft, about 30 minutes, stirring once.
Meanwhile, mix the remaining 1 tablespoon of olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees, 1 hour to 1 hour, 15 minutes (Cover with foil if the skin gets too dark.) Transfer the turkey to a cutting board and let rest for 20 minutes.
Toss the roasted vegetables with lemon juice and the fennel fronds. Slice the turkey and serve with the vegetables.
A few quick notes on what I did when cooking this recipe. The turkey breast I had was only 1 1/2 pounds, so I cut the recipe in half. Also, I replaced the rosemary with parsley (Michelle doesn’t care for rosemary) and I didn’t use the fennel at all (too expensive in the store and we aren’t big fans of it anyway). The remainder of the recipe stayed the same.
I love the way the turkey came out and the fact that the whole meal was done in one pan made for easy clean up. Nothing is better than nice and simple, especially on a warm day.
A quick and easy meal and recipe for today. I still have some chicken to use for tomorrow, I just haven’t decided how to use it yet. We’ll have to see what I can come up with. Enjoy the rest of your day and enjoy your meal!