One Pan Roast Turkey
Turkey breasts are our favorite cut of meat for dinner parties. They roast quickly and are tender and juicy, plus the leftovers make great sandwiches!
Ingredients
3 cloves garlic, minced
1 tsp thyme or herbs de provence
1 tbsp salt
1 lemon, zested
1/4 cup olive oil
1 bone-in, skin on turkey breast
3 lbs potatoes, any variety, cut into wedges
1 lb carrots, cut into pieces
1 medium onion, cut into petals
1 head cabbage, cut into wedges
1/2 cup white wine or apple cider
Method
- Combine the garlic, herbs, salt, lemon zest, and olive oil and rub all over the turkey breast and let rest min 30 minutes or up to 24 hours
- Heat oven to 400F
- On a roasting tray, spread the potatoes, onion, carrot, and cabbage and drizzle with olive oil and sprinkle with salt
- Nestle the turkey breast in the center
- Add the white wine and place into the oven
- Reduce the heat to 350F and roast until the turkey breast reads 165F internally and the root vegetables are tender (about 90 minutes)
- Remove from the oven and let rest 10 minutes, then carve and serve the meat alongside a big pile of the roasted vegetables
