Roast Turkey Breast With Sage and Rosemary
Position rack in centre of oven, then preheat to 325°F.
Slice horizontally through turkey breast with knife parallel to cutting board, stopping 1 in from opposite edge. Open turkey breast up like a book.
Cut small slits across inside of turkey breast and insert garlic slices. Sprinkle inside of breast with half of herbs. Roll up jelly-roll style starting from narrow end. Secure with wooden toothpicks or butcher's twine.
Place rolled turkey, seam-side down, in a roasting pan. Brush with margarine, then sprinkle with remaining herbs. Add carrots and onion.
Roast until an instant-read thermometer inserted into thickest part of roll reads 165°F, about 1 hour. Remove turkey and vegetables to a platter, leaving juices in pan. Cover turkey with foil and let stand 15 minutes.
Meanwhile, set roasting pan over 2 burners on high. Add broth to pan juices. Bring to a boil, scraping brown bits from bottom of pan. Reduce heat to low and simmer, stirring occasionally, until sauce reduces by half, about 10 minutes. Slice turkey and serve with roasted vegetables and sauce.
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Last updated: January 19th, 2021
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