NUTRITION

SERVINGS

INGREDIENTS

8 oz Turkey breast

1 tbsp Ghee

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Carrots

0.5 cup Parsnips

0.5 cup Turkey stock

1 tsp Arrowroot powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, combine the ghee with minced rosemary, thyme, sea salt, and black pepper to create an herb rub.

• 3

  Pat the turkey breast dry with paper towels and rub the herb ghee mixture evenly over the skin and meat.

• 4

  Peel and chop the carrots and parsnips into 1-inch chunks and place them at the bottom of a roasting pan.

• 5

  Place the turkey breast on top of the vegetables and roast for 35-45 minutes, or until the internal temperature reaches 165°F.

• 6

  Remove the turkey and vegetables from the pan and let the meat rest for 10 minutes on a cutting board.

• 7

  Place the roasting pan on the stovetop over medium heat. Whisk the turkey stock and arrowroot powder together, then pour into the pan drippings.

• 8

  Simmer the gravy for 2-3 minutes while scraping up the browned bits until thickened, then slice the turkey and serve with the vegetables and gravy.