Herb-Roasted Turkey Breast

Ingredients

• 1400 g Bone-in, skin-on turkey breast
• 1 piece(s) Large onion
• 1 piece(s) Large carrot
• 2 tsp Fresh rosemary
• 5 tbsp Fresh sage
• 5 tbsp Fresh thyme
• 45 ml Olive oil
• 1/4 tsp Sea salt
• 1/4 tsp Freshly ground black pepper
• 240 ml Low-sodium chicken broth
• 1 medium Orange
• 2 tbsp Fresh cranberries

Instructions

1. Preheat the oven thoroughly to about two hundred degrees Celsius.
2. Pat the turkey breast dry with kitchen paper.
3. Mix olive oil with chopped rosemary, sage, and thyme, then spread evenly over the turkey breast and under the skin.
4. Season with sea salt and black pepper.
5. Place the turkey breast, onion, and carrot in a roasting pan.
6. Roast at about two hundred degrees Celsius until it starts to brown.
7. Reduce to about one hundred seventy-five degrees Celsius and roast until cooked through; baste from time to time with the pan juices, and if there isn’t enough, add a little low-sodium chicken stock; cook until the thickest part reaches about seventy-four degrees Celsius at the center.
8. Remove the turkey and loosely tent with foil to rest for a short while.
9. Slice and plate; garnish with the roasted onion, carrot, orange slices, and cranberries if you like.

Storage and Meal Prep Tips