Oven Roasted Turkey Breast and Roasted Vegetables

Directions

• 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 buttermilk squash.
• 9.
  Prep Tip: Sage may be substituted with an equal amount of rosemary or thyme, or a combination.