Don't want to make an entire roast turkey? Try making my Roast Turkey Breast instead! You can use whatever vegetables you want on the baking sheet and you have a sheet pan dinner with roast turkey breast!
3large potatoes washed and sliced into large chunks
4large carrots washed and sliced into large chunks
1large white onion peeled and quartered - cook with the vegetables
Preheat oven to 350 °F.
Pat dry the turkey breast
Combine the butter with the oil, garlic and poultry seasoning until completely mixed. Rub onto the outside of the turkey breast completely, until coated.
Place onto a baking sheet.
Toss your chosen vegetables in some olive oil, sprinkle with sea salt and then place around the turkey breast on the baking sheet.
Roast the turkey breast and vegetables uncovered in the preheated oven until browned and the juices run clear, about 1 hour for a 3 lb breast and 1 hour 40 minutes for a 5 lb breast.
If you added vegetables, stir them on the baking sheet around the halfway point. The butter will have melted and you can stir it all around into the vegetables to help them roast. You can keep an eye on them and stir when needed.
The turkey is done when an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 ° F.
Remove from oven and tent with foil, letting it rest for 5-10 minutes.
Remove, carve and serve along with the vegetables.
The vegetables that you choose are up to you! As you can see I used Brussels sprouts and mushrooms, not really traditional but they are delicious! Remember to choose the size that will cook along with your turkey.
Nutritional values will vary, remember that the calculate adds in ALL the butter used in the recipe, and you don't actually eat all the butter.