Roasted Turkey Breast with Sauce
Roasted Turkey Breast with Sauce

recipe image

  • Serves
    8 or so
Creator Notes

This recipe, inspired by one from Weight Watchers, ends up in juicy, flavorful turkey and preferrred veggies infused with the flavour of the sauce, dry white wine, and the fennel all of it rests on. You may perhaps well per chance perhaps also exchange or add other veggies for the Brussels sprouts and mushrooms. —Jessica


  • Olive oil spray (ideally one amongst those pump sprays you savor with olive oil)

  • 2-3 pounds

    turkey breast

  • 1/2 cup

    Hoisin sauce

  • 1-1/2 tablespoons

    garlic-chili sauce

  • 2 pounds

    Brussels sprouts

  • 4

    bulbs fennel

  • 20 oz.

    sliced crimini mushrooms

  • 1/2 cup

    dry white wine

  1. Coat a 12×15 roasting pan with olive oil spray.
  2. Preheat oven to 400ºF.
  3. Clear fennel and gash into 1/4-saunter thick slices. Plot up slices in bottom of willing pan.
  4. Clear Brussels sprouts. Halve elephantine ones. Slice crimini mushrooms.
  5. If turkey breast is tied with string, gash string and “unfold” breast. Assign breast on prime of fennel, in heart of pan.
  6. Assign Brussels sprouts round turkey. Pour wine over sprouts, then spray sprouts well with olive oil and season with kosher salt.
  7. Roast 25 minutes.
  8. Add mushrooms on prime of Brussels sprouts. Spray mushrooms well with olive oil and season with kosher salt.
  9. Roast one other 15 minutes, or till turkey prompt-read thermometer inserted in heart of turkey reads 165ºF.
  10. Let turkey stand 10 minutes sooner than cutting back crosswise into 1/2-saunter-thick slices.
  11. Peanutty alternative: As a exchange of hoisin sauce and garlic-chili sauce, teach 6-7 ozThai Peanut Sauce

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