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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture.
Place turkey breast portion, bone side down, on a roasting rack in a shallow roasting pan. Lightly coat with cooking spray. Sprinkle the remaining herb mixture evenly over turkey breast portion; rub in with your fingers. Roast, uncovered, for 20 minutes.
Meanwhile, in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated. Arrange vegetables around turkey in roasting pan.
Reduce oven temperature to 350°F. Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (170°F), and vegetables are tender, stirring vegetables once.
Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Reserve and store 10 ounces of the turkey (about 2 cups) and 2 cups of the vegetables for the Turkey and Bean Soup. Serve the remaining turkey with the remaining vegetables. Makes 4 servings, plus enough reserved turkey and vegetables for Turkey and Bean Soup