Herb Turkey Breast with Roasted Veggies – Holiday & Meal Prep Comfort

Chef Emma’s holiday table always features juicy herb-crusted turkey breast surrounded by a rainbow of roasted root vegetables. It’s her go-to for festive gatherings and cozy Sunday meal prep—simple, satisfying, and perfect for savoring leftovers.

With a fragrant mix of rosemary, sage, and thyme, every bite delivers savory flavor, tender turkey, and caramelized veggies in a single pan.

Herb Turkey Breast with Roasted Veggies

Juicy herb-crusted turkey breast paired with colorful roasted root vegetables—ideal for holiday gatherings or easy meal prep bowls.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2-3 lb boneless turkey breast
• – 2 tablespoons olive oil divided
• – 2 tablespoons butter softened
• – 1 tablespoon fresh rosemary or 1 tsp dried, minced
• – 1 tablespoon fresh thyme or 1 tsp dried, minced
• – 1 tablespoon fresh sage or 1 tsp dried, minced
• – 2 teaspoons garlic powder or 4 cloves garlic minced
• – 1 1/2 lbs mixed root vegetables carrots, sweet potatoes, parsnips, cubed
• – 1 lb Brussels sprouts halved
• – 1 large onion chopped
• – 1/2 teaspoon salt
• – 1/2 teaspoon black pepper
• – 1/2 cup low-sodium chicken broth
• – Lemon wedges and fresh parsley for garnish

Equipment

• Roasting pan or sheet pan, mixing bowl, knife, spatula

Method

 

1. Preheat oven to 400°F (204°C). Pat turkey dry. In small bowl, mix butter, half the olive oil, herbs, garlic, salt, and pepper.
2. Rub herb-butter mixture all over turkey, including under skin if possible.
3. Toss chopped veggies and onion with remaining olive oil, salt, and pepper. Spread on roasting pan, pour broth around veggies.
4. Place turkey breast (skin side up) on top of vegetables. Roast uncovered 50–65 minutes, stirring veggies halfway, until turkey hits 165°F and vegetables are golden.
5. Tent with foil if turkey browns too quickly. Let rest 10 minutes before slicing. Serve garnished with lemon and parsley.

Notes

Use dried herbs if fresh are unavailable. Swap veggies for what’s in season. Save any drippings for gravy.

Calories: 370 per serving
Protein: 32g per serving

Nutrition Facts

Tips and Variations for Herb Turkey Breast with Roasted Veggies

• Use any mix of root vegetables: carrots, sweet potatoes, parsnips, or Brussels sprouts.blogghetti+1​
• Swap fresh herbs for dried—just halve the amount.
• Tent with foil if turkey browns too fast; let rest before slicing for juicy results.
• Add a splash of lemon juice or serve with cranberry sauce for brightness.

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