Roasted Turkey Breast
- 1.5 lb bone-in whole turkey breast
- 3 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 yellow onion, peeled and chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- kosher salt
- ground black pepper
- 1 tablespoon grape seed oil
Preheat oven to 450. Remove turkey from the refrigerator and let sit on the counter to temper until the oven heats.
Toss chopped carrots, celery, onions, and garlic in 1/2 teaspoon grape seed oil. Sprinkle with salt and pepper and spread along the bottom of a large baking dish. Season both sides of the turkey with salt and pepper (about 1/2 teaspoon of salt and 1/4 teaspoon of pepper total). Spread chopped thyme over the top of the turkey breast and evenly coat the breast with remaining grape seed oil. Place the turkey breast on top of the chopped vegetables in the baking dish. Cook at 450 for 30 minutes.
Reduce temperature to 350 and cook for an additional 45 - 60 minutes or until the internal temperature of the thickest part of the breast reads 165.
Let rest for 10 minutes before slicing. Serve warm or eat leftover on a sandwich with avocado and tomato.