Recipe Background
A perfect Seared Turkey Breast, with some tender vegetables cooked alongside it, is more than a savory and satisfying meal; it's a new way to do Thanksgiving! As the name suggests, the turkey is seared to a golden perfection before roasting it with a refreshing garden blend of spring onions, celery, carrots, and even some beefy mushrooms. Seasoned with aromatic marjoram, garlic, and a sprinkle of fresh parsley, this dish is as flavorful as it is easy to prepare. Gone are the days of trying to find that perfect cook time for that big bird. This is sure to be a hit at your dinner table during the holidays and beyond!
A perfect Seared Turkey Breast, with some tender vegetables cooked alongside it, is more than a savory and satisfying meal; it's a new way to do Thanksgiving! As the name suggests, the turkey is seared to a golden perfection before roasting it with a refreshing garden blend of spring onions, celery, carrots, and even some beefy mushrooms. Seasoned with aromatic marjoram, garlic, and a sprinkle of fresh parsley, this dish is as flavorful as it is easy to prepare. Gone are the days of trying to find that perfect cook time for that big bird. This is sure to be a hit at your dinner table during the holidays and beyond!
Ingredients
- 1 (1 1/2-1 3/4-pound) turkey breast boneless and skin-on
- 3 tablespoons extra-virgin olive oil divided
- 3/4 teaspoon dried marjoram
- 2 cloves garlic finely chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 2 bunches spring onions trimmed and halved
- 4 stalks celery cut into 3-inch pieces
- 2 bunches small carrots trimmed
- 1 (10-12-ounce) package mixed mushrooms stemmed
- 2 tablespoons fresh parsley optional, chopped, for garnish
Directions
- Preheat the oven to 475 degrees F.
- Heat a large, cast-iron skillet over high heat.
- Rub the skin of the turkey breast with 1 tablespoon of the olive oil.
- Rub the turkey evenly with the marjoram, the garlic, the salt, and the black pepper, making sure to rub the seasonings both under and over the skin.
- Add the turkey breast to the hot skillet, skin-side down, and sear until the skin is golden, about 4-5 minutes.
- Flip the turkey in the skillet.
- Add the onions, cut side-down, to the hot skillet around the turkey breast and cook until slightly browned, about 4-5 minutes.
- Scatter the celery and the carrots evenly over the onions and immediately drizzle them with 1 tablespoon of the remaining olive oil.
- Season the onion mixture with the salt and the black pepper.
- Add the mushrooms to the onion mixture in the skillet and immediately drizzle them with the remaining olive oil.
- Season the mushrooms with the salt and the black pepper.
- Transfer the skillet to the oven and roast the turkey and the vegetable mixture until the turkey reaches an internal temperature of 160 degrees F and the vegetables are tender, about 20-25 minutes.
- Transfer the skillet from the oven and allow the turkey to rest until it reaches an internal temperature of 165 degrees F, about 5 minutes.
- Transfer the skillet from the oven, slice the turkey breast, then arrange the turkey slices and the vegetables on a serving platter.
- Serve the turkey and the vegetables garnished with the parsley.
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