Roast Turkey Breast with Rosemary, Sage, and Thyme
Makes: 8 Servings

Perfect for a holiday gathering, this roast turkey breast can be prepared in less than a whole turkey. Enjoy!


  • 3 pounds turkey breast half (with skin and bones)
  • 1 onion, large quartered
  • 1 carrot, large quartered
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme 
  • 1 teaspoon rosemary
  • 3 tablespoons olive oil
  • salt and pepper (to taste, optional)
  • chicken broth (or margarine, for basting, optional)
Serving Size: 1/8 of recipe
Total Fat6 g
Saturated Fat1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Linoleic Acid1 g
a-Linolenic Acid0 g
Omega 3 – EPA0 mg
Omega 3 – DHA12 mg
Cholesterol96 mg
Total Carbohydrate3 g
Dietary Fiber1 g
Total Sugars1 g
Added Sugars0 g
Protein35 g
Calcium26 mg
Potassium397 mg
Sodium67 mg
Copper95 mcg
Iron2 mg
Magnesium37 mg
Phosphorus268 mg
Selenium37 mcg
Zinc2 mg
Vitamin A76 mcg RAE
Vitamin B61 mg
Vitamin B120 mcg
Vitamin C2 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K9 mcg
Folate13 mcg DFE
Thiamin0 mg
Riboflavin0 mg
Niacin9 mg
Choline100 mg
Note: only nutrients that are available will show on this display


  1. Preheat oven to 400 degrees Fahrenheit. Place turkey breast in roasting pan along with onion and carrot.
  2. Mix spices with olive oil. Rub turkey with olive oil.
  3. Roast turkey at 400 degrees Fahrenheit for 15 minutes. Baste with margarine and chicken broth (optional).
  4. Reduce turkey temperature to 350 degrees Fahrenheit and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165 degrees Fahrenheit.
  5.  Remove to carving board and let rest for 10 minutes.

Source: U.S. Department of Agriculture, SNAP-Ed Connection, recipe/roast turkey breast with rosemary, sage, and thyme

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