Serves 6, with leftovers
|1||bone-in turkey breast half (3 to 3 1/2 pounds)|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|1||red onion, cut into wedges with root intact|
|2||halves peeled, seeded butternut squash (2 pounds total), cut into 2-inch pieces|
|2||large russet potatoes, cut into 1-inch cubes|
|2||tablespoons each chopped fresh rosemary, thyme, oregano|
1. In a large bowl, rub the turkey breast all over with oil and sprinkle with salt and pepper. Cover and refrigerate for at least 4 hours or for as long as 1 day. Leave the turkey out for 30 minutes before cooking.
2. Set the oven at 400 degrees.
3. In a roasting pan that will hold the vegetables snugly, toss the onion, squash, and potatoes with half the herbs, salt, and pepper. Spread the vegetables out. Roast them for 1 1/2 hours, turning several times.
4. Turn the oven down to 375 degrees.
5. Move the vegetables to the sides of the pan. Set the turkey breast, skin side up, in the middle. If the skin seems dry, sprinkle it with more oil.
6. Roast the turkey for 55 minutes or until a meat thermometer inserted into the thickest part of the breast registers 160 degrees.
7. Remove the turkey from the oven and set it in a warm place for 10 minutes. The temperature will rise to 165 degrees. Carve the turkey into slices and serve with the vegetables. Sprinkle with the remaining herbs. Set aside the turkey bone and 2 cups of vegetables for the soup.