Recipe courtesy of Food Network

Skillet Turkey With Roasted Vegetables

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 skin-on boneless turkey breast (1 1/2 to 1 3/4 pounds)

3 tablespoons extra-virgin olive oil

3/4 teaspoon dried marjoram

2 cloves garlic, finely chopped

Kosher salt and freshly ground pepper

2 bunches spring onions or small regular onions trimmed and halved

4 stalks celery, cut into 3-inch pieces

2 bunches small carrots, trimmed

1 10-to-12-ounce package mixed mushrooms, stemmed

2 tablespoons chopped fresh parsley


  1. Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
  2. Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
  3. Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.