Ingredients

The following ingredients have 4 Servings
  • 3 parsnips (peeled and cut into fries)
  • 1 tablespoon olive oil
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons butter
  • 3 to 4 pounds turkey breast roast (boneless skinless or bone-in skin on)
  • 1 tablespoon minced parsley

Instruction

  • Preheat your oven to 425°.
  • Add the parsnip fries to a cast iron skillet, drizzle with olive oil and season with kosher salt and freshly ground black pepper. Toss to combine and arrange in an even layer.
  • In a small bowl combine butter with herbs and mix to combine.
  • Rub the herb butter all over the turkey breast roast and place on top of the parsnip fries.
  • Insert a instant read thermometer into the thickest part of the turkey roast.
  • Roast for 30 minutes. Then reduce the heat to 350° and continue cooking until the internal temp reaches 160 to 165°.
  • Remove and let rest 10 minutes under tented foil before slicing and serving with the parsnips.