Roasted Turkey Breast with Fall Harvest Vegetables
- 1 (10- to 15-lb) turkey breast
- Sea salt to taste
- Fresh ground black pepper to taste
- 12 patty pan squash
- 3 heirloom carrots, peeled, cut into 2-inch cubes
- 2 T extra-virgin olive oil
- 8 sprigs fresh flat-leaf parsley
- 3 sprigs fresh rosemary
Rinse turkey breast under cold water and pat dry with paper towels. Season with salt and pepper.
Spray grill with cooking spray. Place turkey in center of grill. Insert the probe into the thickest part of the breast. Cook at 360°F 50/50. Cook until internal temperature of 165°F is reached.
Remove turkey from the grill. Loosely tent with foil and let rest for 30 minutes before carving or serving.
For the vegetables, toss in olive oil and season with salt and pepper. Place into round roasting pan. Cook at 360°F 50/50 for 7-9 minutes until soft and slightly caramelized. Add parsley and rosemary. Toss to infuse flavors.