You are here

Ellie's Lemon-garlic Roast Turkey Breast + Roasted Rosemary Potatoes and Roasted Brussels Sprouts

The whole meal makes 8 Servings
4¼-inch slices turkey, 2 tablespoons sauce, ¾ cup potatoes, and ¾ cup brussels sprouts

Lemon-garlic Roast Turkey Breast

Fresh roasted turkey breast isn't something you think of making regularly, but it should be! It couldn't be simpler to cook and it gives enough juicy lean meat to feed a crowd or have fabulous leftovers for sandwiches and other dishes the next few days. - Ellie 

1 tablespoon olive oil
2 tablespoons finely chopped
2 teaspoons finely grated lemon zest
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 whole bone-in turkey breast, skin removed (about 6 pounds)
2 cups low-sodium chicken broth
4 small cloves garlic, peeled
3 tablespoons fresh lemon juice

Preheat the oven to 375 degrees F.

In a small bowl, combine the oil, rosemary, lemon zest, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper. Place the turkey into a medium-sized flame-proof roasting pan, breast side up, and rub the rosemary-lemon mixture onto the breast. Pour 1 cup of the broth into the dish and add the garlic and half of the lemon juice.

Roast, uncovered, until the juices run clear when pierced, and a mean thermometer registers 165 degrees F, 1 to 1¼ hours. Transfer the turkey breast to a carving board and allow it to rest for 10 minutes before carving.

While the turkey is resting, place the pan directly on top of the stove. And the remaining 1 cup of broth and cook over high heat until it comes to a boil, scraping up any browned bits and allowing them to dissolve in the broth and mashing the garlic cloves into the broth. Cook over high heat until the broth is reduced by roughly half, about 6 minutes. Stir in the remaining lemon juice and remaining ¼ teaspoon each of salt and pepper.

Carve the turkey and serve topped with the pan sauce. Serve along side potatoes and brussels sprouts.

Roasted Rosemary Potatoes

Crunchy and golden brown outside with a tender soft center, these rosemary-spiked potatoes are absolutely heavenly. And you hardly have to do a thing. - Ellie

Makes 8 Servings: ¾ cup

2½ pounds red new potatoes, halved
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary leaves, or ¾ teaspoon dried
½ teaspoons salt

Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and toss them with oil, rosemary, and salt. Roast until they are golden brown and crisp on the outside and softened and tender on the inside, about ¼ hours.

Roasted Brussels Sprouts

I have turned around countless Brussels sprout naysayers with this simple dish. In the oven the humble vegetable is transformed. Its outer leaves crisp and its natural sugars caramelize the outside while the inside becomes yieldingly tender. Its flavor mellows to a delightfully nutty essence. I wish I could be there to see you face light up when you taste them. - Ellie

Makes 8 Servings:
¾ cup

2 pounds Brussels sprouts, halved
2 tablespoons olive oil
½ teaspon salt

Preheat oven to 375 degrees F.

Place the Brussels sprouts on a baking sheet and toss them with the oil and salt. Roast until they are golden brown and crisp on the outside and softened and tender inside, about 1 hour.

The entire meal:

Per Serving:
Calories 590
Total Fat 11 G
Sat Fat 2 G
Mono Fat 7 G
Poly Fat 2 GProtein 80 G
Carb 40 G
Fiber 7 G
Cholesterol 200 MG
Sodium 770 MG

Excellent Source of:
Pantothenic Acid
Vitamin B6
Vitamin C
Vitamin K

Good Source of:
Vitamin A
Vitamin B12