Roast Turkey Breast with Rosemary, Sage, and Thyme
Perfect for a holiday gathering, this roast turkey breast can be prepated in less time than a whole turkey. Enjoy!
- Yield
- 8 Servings
- Serving size
- 1/8 of recipe
- Rating
- 3.29 of 5 (45 ratings)
Food groups
- Protein Foods: 6 ounces
Ingredients
- 3 pounds turkey breast half (with skin and bones)
- 1 onion, large quartered
- 1 carrot, large quartered
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 3 tablespoons olive oil
- salt and pepper (to taste, optional)
- chicken broth, low sodium (or margarine, for basting, optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 400 °F. Place turkey breast in roasting pan along with onion and carrot.
- Mix spices with olive oil.
- Rub turkey with olive oil.
- Roast turkey at 400 °F for 15 minutes.
- Baste with margarine and chicken broth (optional).
- Reduce turkey temperature to 350 °F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165 °F. Remove to carving board and let rest for 10 minutes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 296.94 |
| Total Fat | 8.85 g |
| Saturated Fat | 1.85 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 130.36 mg |
| Carbohydrates | 2.61 g |
| Dietary Fiber | 0.63 g |
| Total Sugars | 1.13 g |
| Added Sugars included | 0 g |
| Protein | 49.7 g |
| Calcium | 30 mg |
| Potassium | 477 mg |
| Sodium | 254.02 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 57 mg |
| Phosphorus | 415 mg |
| Selenium | 51 mg |
| Zinc | 3 mg |
| Vitamin A | 63 mcg |
| Vitamin B6 | 1.3 mg |
| Vitamin B12 | 1.4 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 7 mcg |
| Folate | 22 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.4 mg |
| Niacin | 20 mg |
| Choline | 136 mg |
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Source
Recipe by: Utah State University Cooperative Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/roast-turkey-breast-rosemary-sage-and-thyme. Federal works are public domain in the United States.