Simple Roasted Turkey Breast
PREP: 15 minutes
TOTAL TIME: 1 ½ to 2 hours
1 whole turkey breast, about 5 to 6 pounds
4 small onions, quartered
3 cups baby carrots
1 bag (9 oz) frozen artichoke hearts, slightly thawed (optional)
2 Tbsp olive oil
Half a lemon
1/2 tsp salt
Pepper to taste
1 Tbsp each dried rosemary, thyme, and oregano
1. Preheat oven to 400°F. Place turkey breast in roasting pan (rounded side up) and surround with vegetables. Drizzle 1Tbsp olive oil over the vegetables and rub turkey skin with remaining oil.
2. Squeeze the lemon juice over the vegetables and turkey, and season everything with salt and pepper. Spread herbs evenly over the turkey skin.
3. Roast, uncovered, for 1½ to 2 hours (or until an instant-read thermometer measures 165°F in the thickest part of the breast). Toss the vegetables once halfway through cooking.
4. Transfer the breast to a cutting board, cover loosely with foil, and let rest for 20 to 30 minutes. Slice thinly and serve with roasted vegetables.
Per Serving: 542 calories, 22 g fat (6 g saturated), 415 mg sodium, 173 mg cholesterol
Quickie-Side Suggestion Heat olive oil in a skillet, and stir in 11/2 cups uncooked orzo pasta. Add 3 cups chicken broth and bring to a boil. Reduce heat; simmer until pasta is just tender. Stir in peas and a handful of parmesan cheese.