American · Dinner
Classic Roast Turkey
Skinless turkey breast rubbed with lemon, garlic, and fresh herbs, roasted over onion and carrot with low-sodium chicken stock instead of butter. The bird is rested to redistribute juices, then carved and served with roasted vegetables and a light pan jus for a lean holiday centerpiece.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
314Calories
49gProtein
7.3gFat
9.6gCarbs
4.4gSugar
2gFiber
1310mgSodium
116mgChol
1.4gSat Fat
520mgPotassium
45mgCalcium
1.2mgIron
0.6mcgVitamin B12
18mgVitamin C
Goes well with
Dry Riesling
local
Cranberry Spritzer
international
low-calorie
protein-rich
low-carb
gluten-free
egg-free
low-calorie
Instructions
1
Prep
Pat turkey breast dry, then mix minced garlic, lemon zest and juice, thyme, chopped rosemary, olive oil, salt, and pepper into a paste.
2
Prep
Rub the herb paste over all sides of the turkey breast, working it into creases until evenly coated and glossy.
3
Roast
Scatter sliced onion and carrot in a tin, set turkey on top, pour chicken stock around, and roast at 375°F for 50 minutes until internal temperature reaches 165°F.
4
Rest
Tent the turkey loosely with foil for 15 minutes so juices redistribute.
5
Plate
Strain and simmer the pan juices, carve the turkey, arrange with roasted onion and carrot, and spoon the jus over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g skinless turkey breast
- 4 cloves4 cloves garlic
- 11 lemon
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp fresh rosemary
- 11 small onion
- 22 small carrot
- 240ml240ml low-sodium chicken stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
