Pan Roasted Turkey Breast with Caramelized Root Vegetables
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  • 1 boneless skin-on turkey breast
  • 2 carrots, cut to 1-inch chunks
  • 2 parsnips, cut to 1-inch chunks
  • 2 turnips, cut to 1-inch chunks
  • 2 tablespoons poultry seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons kosher salt
  • 2 teaspoons cracked black pepper
  • 4 tablespoons olive oil

Preheat the oven to 400°F.

In a large oven-proof skillet, heat 1 tablespoon olive oil over medium-high heat. While preheating, mix the poultry seasoning, garlic powder, salt and pepper, and sprinkle ¼ of this mixture over the turkey breast and set aside to marinate. Sprinkle the rest of this mixture along with the remaining oil over the cut root vegetables and rub all over so that all the vegetables are coated with oil.

When the oil in the pan starts to smoke slightly, sear the turkey breast on both sides until golden brown, about 2-3 minutes per side. When the turkey is seared, remove from heat and set aside.  Then add the root vegetables to the pan and sauté over medium-high heat until the fond in the bottom of the pan starts to transfer to the vegetables and they begin to release some of their liquid. When the vegetables are slightly browned, place the turkey on top of the vegetables and put the whole pan in the oven.

After 40 minutes, start checking the internal temperature of the roast. When the internal temperature reaches 165°F, remove the turkey and vegetables from the pan; this can take up to 20 more minutes. Allow to rest for at least 15 minutes, then slice and serve.

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