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Dinner recipe · from the recipe book

Garlic Herb Roast Turkey Breast with Potatoes

Juicy turkey breast rubbed with garlic, rosemary and thyme roasts over crisp-edged red potatoes and sweet carrots, finished with a bright lemon-parsley drizzle.

Garlic Herb Roast Turkey Breast with Potatoes

Ingredients

  • 1½ lb680 gTurkey breast, boneless skinlesspatted dry
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 2-inch pieces
  • 1½ medium160 gYellow onioncut into wedges
  • 5 cloves15 gGarlicminced
  • 3 tbsp40 gOlive oil
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 1½ tbsp20 gLemon juice
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment.
  2. Make the garlic herb rub: stir together the garlic, half the olive oil, the rosemary, the thyme, half the salt and half the black pepper.
  3. In a large bowl, toss the potato, carrot and onion with a quarter of the olive oil and the remaining half of the salt and black pepper. Spread them on the sheet pan and roast for 15 minutes.
  4. Meanwhile, rub the garlic herb rub all over the turkey breast.
  5. Push the vegetables to the edges, set the turkey breast in the center and roast 35 to 45 minutes, stirring the vegetables once, until the turkey reaches 165°F (74°C) in the thickest part and the potatoes are golden and tender.
  6. Rest the turkey on a cutting board for 10 minutes. While it rests, whisk the parsley, the lemon juice and the remaining quarter of the olive oil.
  7. Slice the turkey and serve it with the vegetables, spooning the lemon-parsley drizzle over the top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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