I have had a couple of turkey breasts sitting in my freezer for quite some time with no real purpose.  I came across this recipe and thought it looked like a simple and delicious way to make use of one of them.  I always enjoy roasting meat or poultry because it requires very little prep but yields such fantastic results.  This did not disappoint, and made for great meal.  The herb crust gave the outside a nice flavorful crunch while the inside was still moist and juicy.  The vegetables were tasty as well, although next time I will add potatoes and leave out the celery.  I thought the celery seemed like an odd addition but decided to try it.  It was not so good, and really, you just can’t beat roasted potatoes.  

This dinner was not without obstacles.  In the past when I have roasted things such as whole chickens, turkey breasts, etc., I sometimes find that they require significantly more time to cook than the recipe indicates.  That was most definitely the case here, as I ended up having to cook the turkey for over an hour longer than the original recipe said.  Although this was annoying for me, I see it as a teaching point for the blog.  Cooking meat to the appropriate temperature is the only way to ensure that it is correctly done, not simply cooking it for a certain amount of time.  Though a recipe may give a general idea about how long it might take, it is not a guarantee.  I used a reference page in one of my cookbooks to find that a turkey breast should be cooked until the internal temperature reaches 170-175° F.  Once again I must urge you, if you do not yet own an instant read thermometer you should definitely invest in one.  Although this took longer than expected, this was a wonderful dinner and I will certainly be making it again!

Herb Roasted Turkey Breast with Vegetables
5 cloves garlic minced
1 tbsp. Italian seasoning
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh basil, chopped
2 tsp. kosher salt
1/2 cup olive oil
2-3 lb. turkey breast
4-6 carrots, unpeeled and cut into 3/4-inch rounds
1 onion, cut into 8 wedges
6 red potatoes, quartered
3/4 cup dry white wine

Preheat the oven to 325° F.  Combine the garlic, herbs, salt, pepper and olive oil in a small bowl and whisk to combine.  Pat the herb mixture all over the entire surface of the turkey breast.  If your turkey breast still has the skin on (mine did not), rub some of the herb mixture underneath the skin as well.  Place the turkey breast in a roasting pan.  Toss the vegetables into the roasting pan surrounding the turkey breast.  Pour the wine over the vegetables, as well as a few splashes over the turkey breast itself.  

Bake uncovered for approximately 2 to 2 1/2 hours, until the internal temperature of the turkey breast reaches 170-175° F.  Transfer the turkey breast to a serving platter and surround with the roasted vegetables.  Let rest 10 minutes before slicing and serving.  

Source: adapted from Imperrfections