Roast Turkey Breast with Root Vegetable Recipe

Who says the holidays can’t be indulgent and healthy at the same time? We’ve got a deliciously simple and nutrient-rich roast turkey breast and root vegetable recipe courtesy of Good Housekeeping that will definitely bring joy to your table this holiday season! You can also find the recipe here.

Ingredients

• 1 lemon
• 6 tbsp. butter, room temperature
• 4 cloves garlic, crushed
• 2 tbsp. dijon mustard
• 2 (2-lb.) turkey breast halves, deboned
• 1 lb. medium shallots, halved lengthwise (skin intact)
• 1 tsp. olive oil
• 1 lb. small purple potatoes (about 8), scrubbed and halved lengthwise
• 12 oz. small parsnips (about 4), trimmed, scrubbed and halved lengthwise
• 1 lb. small thin carrots (about 12), trimmed and scrubbed

Instructions

1. Heat oven to 425°F. With a vegetable peeler, remove 6 strips lemon zest, avoiding white pith; thinly slice crosswise. In a small bowl, combine butter, garlic, mustard, lemon zest, and 1/2 teaspoon each salt and pepper; set aside.
2. Remove skin from turkey-breast halves and set aside. Rub butter mixture all over turkey breasts. Place one breast half on top of the other, arranging so 1 thick side and 1 thin side are sandwiched together. Wrap breasts in skin and tie with butcher’s twine to form a log shape.
3. On a large rimmed baking sheet, toss shallots with oil and 1/4 teaspoon each salt and pepper. Arrange them in the center of the sheet and place turkey on top. Roast 60 minutes.
4. Remove from the oven and transfer the turkey to the cutting board. Add potatoes, carrots and parsnips to the baking sheet and toss with shallots and 1/2 teaspoon each salt and pepper; arrange in an even layer. Place turkey on top of vegetables and roast until turkey registers 160°F on an instant-read thermometer and vegetables are golden brown and tender, 35 to 45 minutes more (remove vegetables that are done before turkey).
5. Transfer turkey to a clean cutting board and let rest at least 10 minutes before slicing. Serve with pan juices and vegetables.