Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies
Makes 6
Prep 20 m
Rest 10 m
Marinate 30 minutes or up to 24 hours
Roast for 25 minutes, then at 350 degrees for 30 minutes



  1. 1 of 5 If turkey breast is pre-tied, untie it. Pat dry with paper towels. Finely chop enough rosemary leaves to yield 1 tbsp; reserve remaining rosemary.
  2. 2 of 5 Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together anchovies, chopped rosemary, garlic, lime zest, salt and pepper. Stir in oil. Spread mixture all over turkey, place in a bowl and cover loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.
  3. 3 of 5 Heat oven to 400 degrees .
  4. 4 of 5 Place reserved rosemary sprigs on a small rimmed baking sheet. Roll turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn't unroll as it cooks. Put turkey, skin side up, on top of rosemary.
  5. 5 of 5 Roast turkey for 25 minutes. Reduce heat to 350 degrees and continue roasting until a thermometer inserted in thickest part of meat registers 160 degrees , another 20 to 30 minutes. Allow meat to rest for 10 minutes before untying and slicing.
Nutrition Information for Roasted Turkey Breast with Rosemary and Anchovies
Servings Per Recipe: 6
Per Serving: 274 kcal cal., 2 g sat. fat, 8 g Fat, total, 0 g fiber, 2 g carb., 42 g pro., 0 g sugar, 732 mg sodium