Oven Roasted Turkey Breast and Roasted Vegetables

Oven Roasted Turkey Breast and Roasted Vegetables
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Prep Time

< 15 minutes


Total Time

< 3 hours

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Per Serving

Gluten Free

Low Sodium


1 (6-pound) BUTTERBALL® Frozen Whole Turkey Breast, thawed

¼ cup butter, softened

4 tablespoons minced fresh sage or 4 teaspoons dried sage

2 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

1 pound small red potatoes, halved

1 pound carrots, peeled and cut diagonally into 1-1/2-inch pieces

2 medium onions, quartered


  • 1.
    Position oven rack in bottom third of oven. Preheat oven to 325°F.
  • 2.
    Remove whole breast from bag. Drain juices and pat dry with paper towels. Place turkey, skin side up, in 13x9-inch baking pan. (Do not add water to pan.)
  • 3.
    Combine butter, sage, garlic, salt and pepper in small bowl. Spread 2 tablespoons butter mixture under skin of turkey, being carefully not to tear skin. Rub 1 tablespoon butter mixture over turkey.
  • 4.
    Combine potatoes, carrots and onions in medium bowl. Toss vegetables with remaining butter mixture; spread evenly around turkey in baking pan.
  • 5.
    Bake until vegetables are tender and an instant-read thermometer inserted into thickest portion of breast registers 170°F (2 hours and 15 minutes to 2 hours and 45 minutes for a 6-pound turkey breast). Place turkey breast on large cutting board. Let stand 15 minutes. Increase oven temperature to broil.
  • 6.
    Stir together vegetables and pan drippings.
  • 7.
    Broil vegetables 6 to 8 inches from heat about 5 minutes or until lightly browned, stirring once halfway through broiling. Serve using a slotted spoon.
  • 8.
    Prep Tip: Potato, carrot and onion mixture may be substituted with 4-½ cups of any cubed root vegetables or winter squash, such as parsnips, rutabaga or butternut squash.
  • 9.
    Prep Tip: Sage may be substituted with an equal amount of rosemary or thyme, or a combination.

Nutrition Facts

Per Serving

Total Fat22g
Trans Fat0g
Saturated Fat8g
Dietary Fiber2g