16 Cheshvan 5782 / Friday, October 22, 2021 | Torah Reading: Vayeira
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Herb Roasted Turkey Breast    

Herb Roasted Turkey Breast

Enjoy turkey throughout the year with this easy recipe. For a moist, delicious turkey, roast white meat and dark meat separately.



Baking Time: 45 minutes 

Preparation Time: 30 minutes 

Level of Difficulty: Easy to Medium 

Kashrut Type: Meat 



(Recipe makes 6-8 servings) 


1 bone-in turkey breast 

¼ cup finely chopped flat-leaf parsley 

2 tablespoons chopped fresh sage 

2 teaspoons chopped fresh thyme 

1 teaspoon fresh rosemary 

Extra virgin olive oil 

2 carrots, roughly chopped  

2 celery stalks, roughly chopped 

1 onion, roughly chopped 

1 whole head of garlic, halved crosswise 

1 lemon, sliced  

Kosher salt 

Freshly ground black pepper 



1. Preheat oven to 350°F. 


2. Rub turkey breast with extra virgin olive oil, fresh herbs, salt, and pepper. 


3. Place carrots, celery, onion, garlic, and lemon in a pile in a roasting pan. Nestle turkey breast in the vegetables.  


4. Roast turkey breast for 35 to 45 minutes, or until a thermometer registers 155°F when inserted into the thickest part of the breast.  The turkey will continue to cook and reach 165°F out of the oven. 


5. Remove from oven, loosely cover with foil, and rest for 20 minutes before slicing. 


6. Pour turkey drippings into pitcher and strain off the fat. Serve turkey with strained juices. 



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