Mediterranean Herb-Rubbed Turkey Breast with Roasted Root Vegetables

Ingredients

• 1.5 lbs turkey breast
• 1.5 lbs potatoes
• 1 lb carrot
• 1 lb parsnip
• 1 large shallot
• 3 cloves garlic
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary
• 1 tbsp thyme
• 1 tsp dried rubbed sage
• 0.5 tsp sweet paprika
• 1 tsp sea salt
• 1 tsp chicken base
• 2 tbsp parsley

Instructions

1. 1Preheat oven to 400°F (200°C). In a large bowl, toss potatoes, carrots, parsnips, shallot, and half of the minced garlic with 2 tbsp olive oil, half of the rosemary, thyme, sage, paprika, and 1/2 tsp sea salt. Spread evenly in a roasting pan.
2. 2Pat the turkey breast dry. Rub with the remaining 1 tbsp olive oil, minced garlic, rosemary, thyme, sage, paprika, and 1/2 tsp sea salt. Place the turkey breast on top of the vegetables in the roasting pan.
3. 3Roast for 30 minutes. Pour the dissolved chicken base and water over the vegetables. Continue roasting for another 25-35 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and vegetables are tender.
4. 4Remove from oven, tent turkey with foil, and let rest for 10 minutes before slicing. Garnish with fresh parsley and serve.