Ingredients
1/4 cup plus 1 tablespoon olive oil, divided1 tablespoon minced fresh rosemary2 teaspoons fennel seed, crushed3 garlic cloves, minced1 pound fresh baby carrots3 large onions, cut into eighths8 small red potatoes, cut in half1 bone-in turkey breast (6 pounds)1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon garlic powder1/2 cup chicken broth
Preparation
In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat.
Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey.
Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.
