Herb-Roasted Turkey Breast with Pan Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Turkey Breast with Pan Gravy

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Pan Gravy

Slow-roasted turkey breast rubbed with fragrant rosemary and thyme, served with a silky pan gravy and tender root vegetables for a comforting, savory meal.

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NUTRITION

445kcal
Protein
53.7g
Fat
17.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

8 oz Turkey breast

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Carrots

0.5 cup Turkey stock

1 tsp Arrowroot powder

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a small bowl, combine the extra virgin olive oil, chopped rosemary, thyme, sea salt, and black pepper.

  • 3

    Rub the herb mixture evenly over the turkey breast to coat all sides.

  • 4

    Place the turkey breast and sliced carrots in a roasting pan or oven-safe skillet.

  • 5

    Roast for 25 to 30 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).

  • 6

    Transfer the turkey and carrots to a plate and tent loosely with foil to rest for at least 5 minutes.

  • 7

    Place the roasting pan on the stovetop over medium heat; whisk together the turkey stock and arrowroot powder in a small cup, then pour into the pan.

  • 8

    Simmer the gravy for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan, until the sauce has thickened.

  • 9

    Slice the turkey against the grain and serve drizzled with the warm pan gravy alongside the roasted carrots.

Herb-Roasted Turkey Breast with Pan Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Turkey Breast with Pan Gravy

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Pan Gravy

Slow-roasted turkey breast rubbed with fragrant rosemary and thyme, served with a silky pan gravy and tender root vegetables for a comforting, savory meal.

NUTRITION

445kcal
Protein
53.7g
Fat
17.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

8 oz Turkey breast

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Carrots

0.5 cup Turkey stock

1 tsp Arrowroot powder

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a small bowl, combine the extra virgin olive oil, chopped rosemary, thyme, sea salt, and black pepper.

  • 3

    Rub the herb mixture evenly over the turkey breast to coat all sides.

  • 4

    Place the turkey breast and sliced carrots in a roasting pan or oven-safe skillet.

  • 5

    Roast for 25 to 30 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).

  • 6

    Transfer the turkey and carrots to a plate and tent loosely with foil to rest for at least 5 minutes.

  • 7

    Place the roasting pan on the stovetop over medium heat; whisk together the turkey stock and arrowroot powder in a small cup, then pour into the pan.

  • 8

    Simmer the gravy for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan, until the sauce has thickened.

  • 9

    Slice the turkey against the grain and serve drizzled with the warm pan gravy alongside the roasted carrots.