Thanksgiving Roast Turkey Breast
This Thanksgiving Roast Turkey Breast is perfect if you don't want to cook the entire bird this year. Done in 90 minutes and packed with amazing Thanksgiving flavor!
Servings 6 people
- 2 large Turkey Breast halves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper or Lawry's Garlic Pepper
- 1/4 teaspoon Lawry's Garlic Salt
- 4 tablespoons extra virgin olive oil divided between 2 pans
- 2 tablespoons salted butter divided between 2 pans
- 1 pound cubed butternut squash
- 1 large onion quartered
- 2 cups reduced sodium chicken broth
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 12 fresh cranberries
Preheat oven to 350 degrees F and set aside two 9x13-inch baking dishes.
Place turkey breast halves onto parchment paper and season both sides with salt, pepper and garlic salt. Heat oil over medium heat in two large skillets or pans. When hot place turkey into each of the pans. Sear/brown on both sides until golden, about 3 minutes per side. The last couple minutes of searing, add your butternut squash and onion to the pans, stirring to combine. Transfer breasts and vegetables to both pans. Pour 1 cup of chicken broth to bottom of both pans.
Add fresh rosemary and thyme, cover lightly with foil and bake for 75 minutes. Remove from oven and let sit for 15 minutes, covered before plating and carving.
Garnish serving plates with more fresh rosemary, thyme and a handful of fresh cranberries or sliced citrus. Serve warm.
Calories: 172kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 545mg | Potassium: 360mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8205IU | Vitamin C: 18.7mg | Calcium: 48mg | Iron: 1mg