Roast Turkey Breast with Mashed Potatoes and Roasted Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Herb-Roasted Turkey Breast

1. Preheat the oven to 425°F. 15 min
2. In a small bowl, combine 2 tablespoons softened butter, 2 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon finely chopped rosemary, 1 tablespoon finely chopped thyme, the zest of 1 lemon, 1½ teaspoons kosher salt, and ¾ teaspoon black pepper into a herb paste. 5 min
3. Pat the 2½-pound turkey breast half completely dry with paper towels, then rub the herb paste all over the skin and under it wherever you can loosen it. 4 min
4. Place the turkey breast skin-side up on a rack set in a roasting pan and roast at 425°F for 45–50 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F. 48 min
5. Transfer the turkey breast to a cutting board and rest, loosely tented with foil, for 10 minutes before slicing. 10 min
6. Slice the turkey breast across the grain and arrange on a platter, spooning any pan juices over the top. 3 min

Creamy Mashed Potatoesbase

1. Peel the russet potatoes and cut them into 1-inch chunks, then place in a large pot and cover with cold salted water by 1 inch. 8 min
2. Thinly slice 2 tablespoons of fresh chives (optional) and set aside for garnish. 2 min
3. Bring the pot to a boil over high heat, then reduce to a steady boil and cook the potatoes for 15–18 minutes until completely tender when pierced with a fork. 20 min
4. While the potatoes boil, warm ½ cup whole milk in a small saucepan over low heat until steaming, then remove from heat. 4 min
5. Drain the potatoes thoroughly, return them to the hot pot, and let them steam-dry for 2 minutes over low heat. 3 min
6. Timing-sensitive step. Mash the potatoes with 4 tablespoons butter until the butter is fully melted in, then stir in the warmed milk and ¼ cup sour cream until smooth and creamy. 4 min
7. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper, taste, and adjust; transfer to a serving bowl and top with sliced chives if using. 2 min

Roasted Green Beansside

1. Trim the ends from 1 pound fresh green beans and spread them on a large rimmed baking sheet. 5 min
2. Drizzle 1½ tablespoons olive oil over the green beans, sprinkle with ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, then toss to coat evenly and spread into a single layer. 3 min
3. Roast the green beans at 425°F for 15–18 minutes, shaking the pan once halfway through, until tender and lightly blistered at the edges. 17 min
4. Transfer the green beans to a serving dish and squeeze 1 tablespoon fresh lemon juice over the top before serving.