Low-Histamine Mediterranean Roasted Turkey Breast with Root Vegetable Mash

Ingredients

• 1.5 lbs boneless skinless turkey breast halves
• 1 large sweet potato
• 2 medium parsnip
• 2 medium carrot
• 1 large yukon gold potato
• 3 tbsp extra virgin olive oil
• 1 large shallot
• 1 tbsp fresh rosemary
• 1 tbsp thyme
• 1 tsp dried rubbed sage
• 1 tsp salt
• 0.5 tsp coarsely ground pepper
• 2 tbsp unsalted butter
• 0.25 cup water
• 2 tbsp parsley

Instructions

1. 1Preheat oven to 375°F (190°C). Pat turkey breast halves dry with paper towels. Rub the turkey with 1 tbsp olive oil, minced shallot, fresh rosemary, fresh thyme, dried sage, 1/2 tsp salt, and 1/4 tsp pepper. Place the seasoned turkey in a roasting pan with 1/4 cup water.
2. 2Roast the turkey for 45-60 minutes, or until its internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Once cooked, remove from oven and let rest for at least 10 minutes before slicing.
3. 3While the turkey roasts, bring a large pot of lightly salted water to a boil, or prepare a steamer. Add the diced sweet potato, parsnips, carrots, and Yukon gold potato. Cook for about 15-20 minutes, or until the vegetables are very tender when pierced with a fork.
4. 4Thoroughly drain the cooked vegetables. Transfer them to a large bowl and mash with the unsalted butter, remaining 2 tbsp olive oil, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and fresh parsley until smooth and creamy.
5. 5Slice the rested roasted turkey breast and serve immediately alongside the warm, creamy root vegetable mash.