Roast Turkey Breast with Rosemary

Roast a turkey breast quickly in about an hour. Target temperature for white meat is 160-165. Take it out at 155 and while it sits it will go to 160.

Yield: 5 servings
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  • 4-5 pound(s) Turkey Breast organic boneless / skinless
  • 1/8 cup(s) butter melted / low fat & salt
  • 1 tablespoon(s) rosemary fresh chopped
  • .25 teaspoon(s) sea salt to taste
  • .25 teaspoon(s) pepper pinch
  • 1.5 cup(s) chicken broth low salt & fat / organic
  • 1 cup(s) celery chopped
  • baby carrots chopped
  • .5 teaspoon(s) coriander ground


  1. 1. Preheat oven to 425°.
  2. 2. Combine butter, .5 teaspoon rosemary, .25 teaspoon salt, pinch of pepper, and .5 teaspoon coriander in a small bowl. Rub butter mixture over skin of Turkey breast (leave string in-tact).
  3. 3. Place carrots, and celery in the bottom of a large roasting pan coated with light olive oil. Add 1 cup broth mixed with remaining .5 teaspoon rosemary. Place roasting rack in pan. Bake turkey at 425° for 35 minutes (Baste at 15 minutes)
  4. 4. Add 1/2 cup broth to pan and baste over Turkey. Bake an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove from oven; cover loosely with foil and let stand on a cutting board for 10 minutes. Discard string.

  5. Serves 4-5 people
September 2013

This recipe is a personal recipe added by JodiCassidy and has not been tested or endorsed by MyRecipes.

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