April 19, 2011

Tasty Tuesday: Roast Turkey Breast With Glazed Vegetables


Easter is right around the corner. I thought it would be ideal to select a dish that represented the Easter holiday. When I think of the Easter holiday and its feast, I tend to think of light meals. Hearty meals, but just something to nourish the body for new beginnings. The lightest meal that seems to intrigue my taste buds searching for a meal was "Roast Turkey Breast With Glazed Vegetables". Turkey meat has to be one of my favorite meats I enjoy. It's lean, healthy and the juice it creates is just mouth watering. This is why today's Tasty Tuesday meal comes from our friends over at The Food Network and we present you with "Roast Turkey Breast With Glazed Vegetables". Sounds super yummy. Read after the jump for the ingredients and recipe. Bon Appetite'


Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 pound sweet potatoes, halved or quartered if large
  • 1 pound small parsnips, peeled and halved
  • 1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds
  • 1 large red onion, cut into 8 wedges
  • 1/2 cup dried apricots
  • 2 to 3 sprigs rosemary, plus 1/2 teaspoon chopped rosemary leaves
  • Kosher salt and freshly ground pepper
  • 1 small clove garlic, minced
  • Grated zest and juice of 1/2 lemon
  • 1 skin-on, bone-in turkey breast half (3 1/4 to 4 pounds)

Directions

Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.
Recipe Link:[Click Here]