Roast Turkey Breast With Glazed Vegetables

Total Time:
2 hr 15 min
30 min
1 hr 45 min

6 servings

  • 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 sprigs rosemary, plus 1/2 teaspoon chopped rosemary leaves
  • Kosher salt and freshly ground pepper
  • 1 small clove garlic, minced
  • Grated zest and juice of 1/2 lemon
  • 1 skin-on, bone-in turkey breast half (3 1/4 to 4 pounds)
  • Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.

  • Meanwhile, mix the remaining 1 tablespoon 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 F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.

  • Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.

  • Photograph by Jonny Valiant

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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