Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables Recipe | Jeff Mauro
Transform your dinner table with this easy, irresistible honey-roasted turkey breast roasted alongside colorful veggies. Perfect for 6-8 lucky guests, it's a crowd-pleaser that promises juicy, flavorful results with minimal effort!
Difficulty: Easy
Serves: 6 to 8
Nutritional Information (per serving): Calories 349, Total Fat 10 g, Saturated Fat 4 g, Carbohydrates 25 g, Dietary Fiber 4 g, Sugar 16 g, Protein 40 g, Cholesterol 113 mg, Sodium 2152 mg
Total Time: 1 hour 45 minutes (includes resting)
Active Prep Time: 20 minutes
Ingredients
- Kosher salt and freshly ground black pepper
- 1 four-pound boneless turkey breast with skin
- 2 tablespoons honey
- 6 fresh thyme sprigs
- 4 carrots, cut into 3-inch pieces
- 1 peeled sweet potato, cut into wedges
- 1 fennel bulb, sliced
- 1 yellow onion, sliced
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 400F (204C). Get ready to create kitchen magic!
- Rub 1 teaspoon of salt and teaspoon of pepper all over the turkey breast, getting into every nook. Lift the skin and season underneath, then spread honey under the skin (keep it off the top for perfect crisping).
- On a baking sheet, toss thyme, carrots, sweet potato wedges, fennel, onions, and 2 tablespoons melted butter. Season with salt and pepper. Spread veggies evenly, then nestle the turkey on top. Brush the remaining 2 tablespoons butter over the turkey and skin for golden glory.
- Roast at 400F for 15 minutes, then drop to 325F (163C). Cook until the turkey hits 165F internally (about 1 more hour). Rest for 10 minutespatience rewards with juicy slices!
- Slice the turkey and serve with those caramelized veggies. Refrigerate leftovers up to 5 days for epic kid lunches all week.
Why wait? Fire up your oven and let the sweet-savory aromas draw everyone in. This dish is your ticket to holiday hero status or weeknight wow!
