Roast Turkey Breast With Glazed Vegetables
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 523 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 133 milligrams
- Sodium
- 191 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 9 grams
- Protein
- 48 grams
- Sugar
- 16 grams
- Total: 2 hr 15 min
- Prep: 30 min
- Cook: 1 hr 45 min
Ingredients
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)
Directions
- 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.
Cook’s 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.