Turkey Breast Roast
A Perfect Way to enjoy a smaller version of a turkey cooked without the skin and bones. Same enjoyable flavors.
Equipment
- large baking dish
Ingredients
- 3 lb frozen turkey breast roast, thawed. (I used a Butterball)
- 3-4 large carrots, peeled and cut into large pieces
- 4-5 ribs celery, cut in half
- 1-2 large onions, cut into half and quartered
- fresh parsley
- fresh rosemary
- fresh sage
- fresh thyme
- 1/2 cup chicken broth
- 1 stick butter, cut into pats
- 1 TBS poultry seasoning
- 2 tsp garlic powder
- 2 tsp black pepper
Instructions
- In the bottom of a large baking dish, place the carrots, celery, and onions. Spread out the fresh herbs on top of the vegetables.
- Take the turkey roast out of the packaging and cut off the string mesh and discard. Rinse and pat dry with paper towels the turkey roast. Lay the turkey roast on top of the herbs.
- Pour chicken broth all over the turkey, herbs and vegetables.
- Sprinkle the turkey with poultry seasoning, garlic powder and black pepper. Place the pats of butter all over the turkey and vegetables.
- Cover baking dish with foil. Place in 450 degree preheated oven for 20 minutes. Then lower heat to 350 degrees and cook an additional 1 hour covered.
- Remove foil and cook an additional 30-40 minutes until turkey is cooked through and has reached an internal temperature of 165 degrees or more.
- NOTE: during this cooking time, make sure to baste a few times to keep moist.
- Remove from oven once turkey is to temperature and vegetables are softened.
- Cover with foil and let rest for 20 minutes or so before slicing. Enjoy.