Herb Roasted Turkey Breast with Vegetables

Ever since I saw this recipe on Annie's Eats, I've been dying to try it. So on last week's meal plan, I specifically added this recipe in hopes that it would turn out as delicious as the pictures on Annie's food blog. And it did. This is honestly the best turkey I have ever tasted. Not to mention it was my first time cooking turkey. My husband is on a serious meat-aversion for some reason, but even he thought this was outstanding. If you have a frozen turkey breast buried deep in your freezer, or you just want to go out and buy one- I highly recommend using this recipe.
Ingredients:
5 cloves garlic minced
1 tbsp. Italian seasoning
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh basil, chopped
2 tsp. kosher salt
1/2 cup olive oil
2-3 lb. turkey breast
4-6 carrots, unpeeled and cut into 3/4-inch rounds
1 onion, cut into 8 wedges
6 red potatoes, quartered
3/4 cup dry white wine

Directions:
Preheat the oven to 325° F. Combine the garlic, herbs, salt, pepper and olive oil in a small bowl and whisk to combine. Pat the herb mixture all over the entire surface of the turkey breast. If your turkey breast still has the skin on (mine did not), rub some of the herb mixture underneath the skin as well. Place the turkey breast in a roasting pan. Toss the vegetables into the roasting pan surrounding the turkey breast. Pour the wine over the vegetables, as well as a few splashes over the turkey breast itself.

Bake uncovered for approximately 2 to 2 1/2 hours, until the internal temperature of the turkey breast reaches 170-175° F. Transfer the turkey breast to a serving platter and surround with the roasted vegetables. Let rest 10 minutes before slicing and serving.

Recipe from: Annie's Eats