Roasted Turkey Breast with Sauce

By • September 22, 2015 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Roasted Turkey Breast with Sauce

Author Notes: This recipe, inspired by one from Weight Watchers, results in juicy, flavorful turkey and perfect veggies infused with the flavor of the sauce, dry white wine, and the fennel it all rests on. You could substitute or add other veggies for the Brussels sprouts and mushrooms. Jessica


Serves 8 or so

  • Olive oil spray (ideally one of those pump sprays you fill 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 ounces sliced crimini mushrooms
  • 1/2 cup dry white wine
  1. Coat a 12x15 roasting pan with olive oil spray.
  2. Preheat oven to 400ºF.
  3. Trim fennel and cut into 1/4-inch thick slices. Arrange slices in bottom of prepared pan.
  4. Trim Brussels sprouts. Halve large ones. Slice crimini mushrooms.
  5. If turkey breast is tied with string, cut string and “unfold” breast. Put breast on top of fennel, in center of pan.
  6. Put Brussels sprouts around 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 top of Brussels sprouts. Spray mushrooms well with olive oil and season with kosher salt.
  9. Roast another 15 minutes, or until turkey instant-read thermometer inserted in middle of turkey reads 165ºF.
  10. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch-thick slices.
  11. Peanutty alternative: Instead of hoisin sauce and garlic-chili sauce, use 6-7 oz Thai Peanut Sauce

More Great Recipes: Chicken|Vegetables|Entrees