Roasted Turkey Breast with Colored Root Vegetables

Roasted Turkey Breast with colorful root vegetableson a WEEKDAY!


This is the kind of supper that you typically see in the fall on the weekend, I mean weekday. Yes, a Monday, Tuesday, Wednesday, Thursday or Friday kind of meal. I know what you’re thinking, “I don’t have time for that!” with an attitude-ish head bob. I hear you. I would have thought the same thing until I took a few minutes the night before to prep ahead. And BOOM! Dinner. The night before I have my bird seasoned, my compound butter ready and some of the veggies cut. The rest went like this…

Cover. Refrigerate. Get home from a crazy day of work. Preheat oven. Throw in oven. Keep the boys busy for an hour or so. Timer. Ding and done.



Roasted Turkey Breast with colorful root vegetables



1 whole bone-in turkey breast, 3 pounds
1 tablespoon minced garlic (3 cloves)
1 teaspoon dry mustard
1 teaspoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons grassfed butter
1 tablespoon fresh squeezed lemon juice
1 tablespoon unrefined coconut oil or good olive oil
1 3lb bag of petite colorful potatoes (red, white and purple)
1 bunch of rainbow carrots (about a lb, chopped in chunks) or organic petite carrots, your choice
1 medium onion, chopped in large chunks
1 cup chicken stock



Preheat the oven to 325 degrees F. Place root vegetables at the bottom of roasting pan with oil and season with salt and pepper. Place the turkey breast, skin side up, on top of cut up root vegetables.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, butter, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the chicken stock into the bottom of the roasting pan.

Roast the turkey for 1- 1 ½ hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.


Tips from the Little Red Bird:

  • Make ahead the compound butter and season the turkey the night before.
  • Using the small potatoes with other small veggies like the petite carrots can make putting this meal together very easy. Try with parsnips, sweet potatoes or any other veggie of choice.
  • You don’t have to use turkey. Use chicken or any other meat you desire.
  • Can be paleo friendly by eliminating the potatoes, and butter. Sub in coconut oil for butter


I really hope you give this a try during the week and see how this all-in-one meal can come together quite easily and deliciously.




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