Roasted Herb Turkey Breasts with Glazed Onions
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 458
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 39
- Cholesterol
- 141
- Sodium
- 719
- Total: 1 hr 25 min
- Active: 30 min
Ingredients
6 tablespoons unsalted butter, at room temperature
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped thyme
4 cloves garlic, grated
Kosher salt and freshly ground black pepper
One 2 1/2-pound skin-on, bone-in turkey breast
1 pound cippolini, peeled and halved
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
Directions
- Preheat the oven to 375 degrees F, with a rack in the position third from the top and another just below it.
- Combine 4 tablespoons of the butter, 1 tablespoon of the parsley, the thyme and garlic in a small bowl. Season with salt and pepper.
- Place the turkey, skin-side up, on a rack set in a rimmed baking sheet. Rub the herb butter over the turkey and underneath the skin. Sprinkle liberally with salt and pepper.
- Toss together the cippolini, vinegar and oil in a 1-quart ovenproof baking dish. Season with salt and pepper.
- Place the turkey on the higher oven rack and the cippolini on the rack below. Roast until the cippolini are cooked through and tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 45 minutes to 1 hour. Stir the remaining 2 tablespoons butter into the cippolini. Let the turkey rest for 10 minutes before slicing.
- To serve, cut the turkey off the bone and slice thinly. Divide among plates and top with the cippolini. Garnish with the remaining 1 tablespoon parsley.