Roast Turkey Breast with Rosemary, Sage, and Thyme

Name: Roast Turkey Breast with Rosemary, Sage, and Thyme
Yield: 8 Servings
Ingredients: 3 pounds turkey breast half (with skin and bones); 1 onion, large quartered; 1 carrot, large quartered; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon rosemary; 3 tablespoons olive oil; salt and pepper (to taste, optional); chicken broth, low sodium (or margarine, for basting, optional)

Source: Utah State University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Perfect for a holiday gathering, this roast turkey breast can be prepated in less time than a whole turkey. Enjoy!

Makes

8 Servings

Ingredients

3 pounds turkey breast half (with skin and bones)
1 onion, large quartered
1 carrot, large quartered
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon rosemary
3 tablespoons olive oil
salt and pepper (to taste, optional)
chicken broth, low sodium (or margarine, for basting, optional)

Directions

Wash hands with soap and water.
Preheat oven to 400 °F.
Place turkey breast in roasting pan along with onion and carrot.
Mix spices with olive oil. Rub turkey with olive oil.
Roast turkey at 400 °F for 15 minutes. Baste with margarine and chicken broth (optional).
Reduce turkey temperature to 350 °F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165 °F.
Remove to carving board and let rest for 10 minutes.

Notes

Learn more about: Onions Carrots Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.