This one pan dinner of Roast Turkey Breast with Autumn Vegetables is so beautiful, so savory, so hearty and healthy, and deceptively easy to make.

It starts as a still life of roughly chopped autumn vegetables and apples: sweet potatoes, onions, Brussels sprouts, and red cabbage with one sweet fall apple.

whole sweet potatoes, red cabbage, apples, Brussels sprouts, and halved onion on wooden cutting boardwhole sweet potatoes, red cabbage, apples, Brussels sprouts, and halved onion on wooden cutting board

A little salt, pepper, olive oil, and herbs rubbed on the turkey breast, and the rest is hands-off.

autumn vegetables chopped and placed in roasting pan autumn vegetables chopped and placed in roasting pan

About 1.5 hours later, you’re rewarded with tender vegetables, juicy, golden turkey breast with crisp skin, and a feast for the eyes. Plus, you’ll have leftover turkey for sandwiches later in the week!

roast turkey breast with autumn vegetables pulled from the ovenroast turkey breast with autumn vegetables pulled from the oven


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Description

Herb-rubbed split turkey breast nestles in a bed of autumn vegetables for an easy but amazing meal. Quick prep, hands-off cooking, and one pan meal.

  1. Preheat oven to 450°F.

  2. Chop vegetables and scatter in bottom of roasting pan. Position the red cabbage in the middle (where the turkey will go) so that it keeps its color as it cooks.
  3. Drizzle the vegetables and apples with olive oil, and sprinkle with salt and pepper.
  4. Rub the turkey breast with the butter or oil and sprinkle with salt, pepper, and herbs. Rub the seasonings into the skin on all sides and slide some beneath the skin.
  5. Place the turkey, bone side down, into the center of the roasting pan and place pan in the preheated oven.
  6. Roast for 20-30 minutes, until the skin begins to brown, and then reduce heat to 350°F.
  7. Cook for 1 hour and check the temperature with a thermometer (155° ).
  8. Remove the pan from the oven and cover with foil. Allow to rest for 15 minutes before carving.

 

Notes

This method does allow the vegetables to roast in the juices from the turkey, and they will absorb some of the fat and a lot of the flavor. If you prefer, you can place a roasting rack in the bottom of the pan to elevate the vegetables and turkey.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes