Herb Roasted Turkey Breast with Vegetables
- 5 cloves garlic minced
- 1 tbsp. Italian seasoning
- 1 tbsp. fresh rosemary, chopped
- 1 tbsp. fresh basil, chopped
- 2 tsp. kosher salt
- 1/2 cup olive oil
- 2-3 lb. turkey breast
- 4-6 carrots, unpeeled and cut into 3/4-inch rounds
- 1 onion, cut into 8 wedges
- 6 red potatoes, quartered
- 3/4 cup dry white wine
Preheat the oven to 325° F. Combine the garlic, herbs, salt, pepper and olive oil in a small bowl and whisk to combine. Pat the herb mixture all over the entire surface of the turkey breast. If your turkey breast still has the skin on (mine did not), rub some of the herb mixture underneath the skin as well. Place the turkey breast in a roasting pan. Toss the vegetables into the roasting pan surrounding the turkey breast. Pour the wine over the vegetables, as well as a few splashes over the turkey breast itself.
Bake uncovered for approximately 2 to 2 1/2 hours, until the internal temperature of the turkey breast reaches 170-175° F. Transfer the turkey breast to a serving platter and surround with the roasted vegetables. Let rest 10 minutes before slicing and serving.