Roasted Turkey Breast

Ingredients

• 1 (2 to 3-pound) boneless turkey breast, skin-on
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, zested and juiced
• 2 large carrots, cut into chunks (optional)
• 2 medium potatoes, diced (optional)
• 1 onion, quartered (optional)
• 1 tablespoon olive oil (optional)
• Salt and pepper to taste (optional)

Instructions

1. Prepare the Marinade: In a small bowl, mix together olive oil, melted butter, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Stir until well combined.
2. Marinate the Turkey Breast: Place the turkey breast in a large resealable bag or a shallow dish. Pour the marinade over the turkey, ensuring it is well coated. Refrigerate for at least 2 hours, or overnight.
3. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a roasting pan with foil or parchment paper.
4. Prepare the Vegetables: If including vegetables, toss the carrots, potatoes, and onion with olive oil, salt, and pepper. Spread them evenly in the prepared roasting pan.
5. Roast the Turkey Breast: Remove the turkey from the marinade, allowing any excess to drip off. Place the turkey breast on top of the vegetables in the roasting pan. Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).
6. Rest and Serve: Once cooked, remove the turkey breast from the oven and let it rest for at least 15 minutes before slicing. Serve with the roasted vegetables.
7. Slicing the Turkey: Use a sharp knife to slice the turkey breast against the grain.