Roasted Turkey Breast and Vegetables

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Roasted Turkey Breast and Vegetables
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30 min.
ready in 2 h. 15 min.
Ready in


For Roasted Turkey Breasts
1 whole turkey breast (bone-in) 2.7 kg | 6 lb
3 cloves garlic cloves (peeled and pressed)
1 Tbsp fresh thyme (chopped)
1 Tbsp fresh rosemary (chopped)
1 Tbsp fresh Dill (chopped)
2 tsps Dry mustard
1 tsp coarse salt
1 tsp freshly ground Black pepper
2 Tbsps good-quality olive oil
2 Tbsps fresh lemon juice
1 cup dry white wine
For Mashed Potatoes
6 medium potatoes (peeled; washed and quartered)
½ cup warm milk (or cream)
3 Tbsps butter
salt (to taste)
freshly ground Black pepper (to taste)
For Green Beans
24 ozs fresh Green beans (washed and ends trimmed)
2 Tbsps butter
salt (to taste)
freshly ground Black pepper (to taste)
For Yogurt Sauce
1 ⅔ cups plain Yogurt
1 tsp fresh lemon zest
1 clove garlic cloves (peeled and pressed)
3 Tbsps fresh Dill (finely chopped)
fresh Currants (optional)
How healthy are the main ingredients?
Green beansYogurtolive oilgarlic cloveDillthyme

Preparation steps

For Roasted Turkey Breasts:
Preheat oven to 325º F.
Rinse turkey breast under cold running water and pat completely dry with paper towels. Place the turkey, skin side up, on a rack in a roasting pan.
In a small mixing bowl, combine garlic, thyme, rosemary, dill, dry mustard, salt, pepper, oil, and lemon juice, mixing to form a paste. Spread half of the paste up under the skin of the turkey, using your fingers works best. Spread the remaining paste on the skin and season with salt and pepper.
Pour the wine into the bottom of the roasting pan.
Roast the turkey for about 1 3/4 hours, until the skin is golden brown and the turkey is cooked through. An instant-read thermometer should register 165º F when inserted into the thickest area of the turkey breast. If the skin browns to quickly, cover loosely with aluminum foil.
Allow the turkey to rest for 15 minutes at room temperature. Slice and serve with mashed potatoes and green beans. Drizzle with yogurt sauce and garnish with currants, if desired. Serve.
For Mashed Potatoes:
Place quartered potatoes into a saucepan; cover potatoes with cold salted water. Put lid on pan and bring water to a boil. Reduce heat and simmer for about 20 minutes, or until fork tender.
Drain potatoes. Add milk or cream and butter. Mash potatoes with a wire masher, or electric mixer until smooth and creamy. Season with salt and pepper. Serve.
For Green Beans:
In a saucepan of salted boiling water, cook the beans until fork tender, about 8 minutes. Drain thoroughly, add butter and season with salt and pepper to taste. Serve hot.
For Yogurt Sauce:
In a small bowl, combine the yogurt, lemon zest, pressed garlic and chopped dill; mix thoroughly. Refrigerate until ready to use.