- Prep time
- 15 minutes PT15M
- Cook time
- 40–60 minutes PT60M
- 2–3 servings
Carrots, parsnips and turnips show off the flavors of fall when paired with a pan-roasted turkey breast. Searing the breast first locks in the juices; flavor develops during a roast in the oven.
- 2 tablespoons poultry seasoning
- 2 tablespoons garlic powder
- 2 tablespoons kosher or sea salt
- 2 teaspoons cracked black pepper
- 1 boneless skin-on turkey breast
- 2 carrots, cut into 1-inch chunks
- 2 parsnips, cut into 1-inch chunks
- 2 turnips, cut into 1-inch chunks
- 4 tablespoons olive oil, divided
Preheat the oven to 400°F.
In a small bowl, mix together the poultry seasoning, garlic powder, salt and pepper. Sprinkle ¼ of this mixture over the turkey breast and set aside to marinate.
Place the carrots, parsnips and turnips in a medium bowl and sprinkle with the rest of the seasoning mixture, along with 3 tablespoons olive oil. Toss until all the vegetables are coated with seasoning and oil.
In a large oven-proof skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil in the pan starts to smoke slightly, sear the turkey breast on both sides until golden brown, about 2–3 minutes per side. When the turkey is seared, remove from pan and set aside. Then add the root vegetables to the pan and sauté over medium-high heat until the fond (browned bits of food) in the bottom of the pan starts to transfer to the vegetables and they begin to release some of their liquid.
When the vegetables are slightly browned, place the turkey on top of the vegetables and put the whole pan in the oven. After 40 minutes, start checking the internal temperature of the meat. When the internal temperature reaches 165°F, remove the turkey and vegetables from the pan (it can take up to 20 more minutes of cooking for internal temperature to be reached). Allow to rest for at least 15 minutes, then slice and serve.