Dinner

Roast Turkey Breast for Two with Roots

Name: Roast Turkey Breast for Two with Roots
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 400 g Turkey breast; 300 g Potato; 150 g Carrot; 200 g Butternut squash; 100 g Red onion; 3 cloves, about 9 g Garlic; 1 tbsp, about 11 g Olive oil; Two sprigs Fresh rosemary; A few sprigs Fresh thyme; 250 g Chicken stock; Heaped tsp (5 g) Cornflour; To taste Salt

A turkey breast joint roasted over potatoes, carrots and squash, with a gravy made in the tin. 54 g of protein for 480 kcal a serving.

Calories: 480kcal
Protein: 54g
Fat: 8g
Carbs: 49g

Per serving, makes 2. 20 minutes of work, then fifty minutes in the oven, plus ten to rest. Published 8 September 2026.

Allergens

Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Turkey breast400 g
One small joint, skin off. Ask for one this size; the supermarket ones are often 700 g and up. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Potato300 g
Raw, peeled weight.
Carrot150 g
Butternut squash200 g
Raw, peeled weight.
Red onion100 g
Garlic3 cloves, about 9 g
Olive oil1 tbsp, about 11 g
Fresh rosemaryTwo sprigs
Fresh thymeA few sprigs
Chicken stock250 g
Made up from a cube or a pot.
CornflourHeaped tsp (5 g)
SaltTo taste

Method

Heat the oven to 200°C. Cut the potatoes, carrots and squash into 3 cm chunks and the onion into wedges. Toss them in a roasting tin with the oil, garlic, rosemary and salt.
Rub the turkey with salt and thyme and sit it on top of the vegetables. Roast for fifty minutes, turning the vegetables once, until a thermometer in the thickest part reads 74°C or the juices run clear.
Lift the turkey onto a board and rest it under foil for ten minutes. Leave the vegetables in the oven with the heat off.
Set the tin over a hob ring, pour in the stock and scrape up everything stuck to the base. Stir the cornflour into a spoon of cold water, add it and simmer for two minutes until the gravy coats a spoon.
Carve the turkey thickly and serve with the roots and gravy.

Worth knowing

The quantities above make 2 servings. The figures shown here are per serving.
A thermometer takes the guessing out of a turkey joint. Without one, cut into the thickest part: it should be white through with clear juice. Skinless breast overcooks in the space of ten minutes.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.