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1.25 kg bone-in turkey breast
1 cup apple juice
1 tsp dried rosemary
1/2 tsp dried thyme leaves
2 large baking potatoes, such as Yukon Gold, or small sweet potatoes
1 tbsp olive oil
1/2 tsp poultry seasoning
1/4 tsp salt
Preheat oven to 375F (190C). Remove skin from turkey only if you wish. Place turkey breast in a shallow glass baking dish just large enough to hold it. Pour apple juice over top, then sprinkle breast with rosemary and thyme. Tightly cover pan with a piece of foil. Roast in centre of preheated oven for 1 hour.
Meanwhile, slice potatoes into wedges, about 1 inch (2.5 cm) wide. Put in a bowl and drizzle with oil. Toss with poultry seasoning and salt until evenly coated. Spread potatoes in a single layer on a nonstick baking sheet or one which has been coated with cooking spray. After turkey has been roasting 30 minutes, place baking sheet on bottom rack of oven. Turn potatoes every 15 minutes until golden, about 1 hour for regular potatoes or 45 minutes if using sweet potatoes.
After turkey has been roasting 1 hour, remove foil. Continue roasting, basting often, until turkey is golden, about 30 more minutes. Then remove from oven and let sit at room temperature, loosely covered with foil, for at least 10 minutes before slicing. Meanwhile, skim any fat from pan juices and discard. Serve slices drizzled with pan juices. Covered and refrigerated, turkey will keep well for at least 2 days or, wrapped airtight, it can be frozen.
Calories 407, Protein 38g, Carbohydrates 344g, Fat 8g, Fibre 4g.
We've scaled down turkey to a dinner for two with plenty of leftovers for wonderful sandwiches the next day--if you can wait that long.