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Dinner recipe · from the recipe book

Herb-Roasted Turkey Breast with Fall Vegetables

Juicy garlic-herb turkey breast roasted over maple-kissed sweet potatoes, butternut squash and caramelized Brussels sprouts.

Herb-Roasted Turkey Breast with Fall Vegetables

Ingredients

  • 2¼ lb1,000 gTurkey breast, boneless skinlesstied into an even roast
  • 6 cloves18 gGarlicminced
  • 1 tbsp3 gDried thyme
  • 1¾ tsp2 gDried rosemarycrumbled
  • 3 tbsp40 gOlive oil
  • 4 medium500 gSweet potatoescut into 1-inch cubes
  • 3¼ cups cubed450 gButternut squash, peeledcut into 1-inch cubes
  • 4½ cups400 gBrussels sproutstrimmed and halved
  • 1½ medium150 gYellow onioncut into wedges
  • 1 tbsp20 gMaple syrup
  • ½ cup (120 ml)120 gApple juice, unsweetened
  • 1⅛ tsp7 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Heat the oven to 425°F (220°C). Pat the turkey dry and let it sit at room temperature while you prep.
  2. Stir the garlic, thyme, rosemary, half the olive oil, two-thirds of the salt and half the pepper into a paste. Rub it all over the turkey.
  3. On a large rimmed sheet pan or roasting pan, toss the sweet potato, butternut, Brussels sprouts and onion with the remaining oil, salt and pepper and the maple syrup. Push them to the edges and set the turkey in the center.
  4. Roast 20 minutes, then lower the heat to 375°F (190°C), pour the apple juice over the vegetables and roast 40 to 55 minutes more, stirring the vegetables once, until the thickest part of the turkey reaches 165°F (74°C).
  5. Move the turkey to a board, tent with foil and rest 10 minutes. Keep the vegetables warm in the turned-off oven.
  6. Slice the turkey and serve with the vegetables, spooning the pan juices 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 19, 2026.

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