Let’s get excited for make ahead meals! This roast turkey is a staple in my household. I’ll prepare it on a Sunday and have plenty for lunches and dinner’s throughout the week.
Let me count the ways – Turkey wraps, Turkey with potatoes and veggies, Turkey tacos, Turkey Salad, Turkey soup…you get the idea. Enjoy!
Easy Roast Turkey Breast
Prep: 10 minutes
Cook: 50-55 minutes
Makes: 4 servings (~6 ounces)
2 pound Turkey Breast (boneless)
4 to 5 garlic cloves, minced
½ large onion, sliced
1 teaspoon Herbs de Provence
1 teaspoon fresh Rosemary, minced
1 tablespoon fresh parsley, finely chopped
1 to 2 tablespoons Olive oil
Salt & pepper
½ cup dry white wine
½ to ¾ cup low sodium chicken broth or water
Preheat oven to 375 degrees F.
Line a baking pan with aluminum foil (easy cleanup). Season all sides of Turkey breast liberally with salt and pepper. Drizzle with olive oil. Combine herbs and season all sides of turkey.
Lay turkey onto pan (breast side up); Press garlic into top of breast.
Place in oven. After 15 to 20 minutes pour wine over turkey and into pan. Continue roasting.
After another 15 minutes add broth to pan, if pan is starting to burn go ahead and add ¾ cup broth. Continue to cook until internal temperature reaches 165 degrees F.
Let rest 10 minutes before slicing.
Serving suggestion: Roasted sweet potatoes and maple brussels sprouts.