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Herb Butter Turkey Breast with Carrots & Potatoes

Herb Butter Turkey Breast with Carrots & Potatoes

Juicy turkey, buttery roasted veggies, and zero stress. No fancy equipment needed, and it’s ready in two hours or less!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless turkey breast (Butterball with netting on)
  • 3 tbsp butter softened
  • 4 clove garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried Italian herbs (or thyme/rosemary/oregano)
  • 1 tbsp olive oil
  • 5 medium carrots cut into chunks
  • 1/2 lb baby potatoes halved

Method
 

Prepare the Vegetables
  1. Toss carrots and potatoes with olive oil, salt, and pepper. Spread them in a roasting pan or baking dish.
Prepare the Turkey
  1. In a small bowl, mix softened butter, garlic, salt, pepper, paprika, and herbs.
  2. Rub the mixture all over the turkey breast (netting on). Loosen the netting slightly so the butter gets underneath.
  3. Cover the turkey with a little extra paprika for color.
Bake the Turkey
  1. Bake at 325°F for 1.5–2 hours, or until a meat thermometer in the thickest part reads 170°F.
  2. For extra color, brush with a little melted butter and broil for 1–2 minutes.
Finish and Serve
  1. Let the turkey rest for 10 minutes, snip off the netting, slice, and spoon the pan juices over everything.

Notes

  • Loosen the netting slightly to ensure the butter gets underneath for maximum flavor.
  • Brush the turkey with melted butter before broiling for a golden, crispy finish.
  • Use a meat thermometer to ensure the turkey is cooked to perfection.