POT-ROASTED TURKEY BREAST WITH VEGETABLES

POT-ROASTED TURKEY BREAST WITH VEGETABLES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    lb. bone-in turkey breast,rinsed,patted dry

  • 2

    Tbsp. unsalted butter at room temperature

  • 2

    tsp.dried sage

  • Salt and black pepper

  • 1

    lg. sweet onion,cut into chunks

  • 2

    lg. sprigs rosemary

  • 3

    cups turkey or chicken broth

  • 2

    carrots,chopped

  • 2

    baking potatoes,peeled and chopped.

  • 1

    rib celery,chopped

  • 3

    Tbsp. flour

Directions

Preheat oven to 325. Rub turkey inside and out with butter. Sprinkle with sage,salt and pepper Heat lg. Dutch oven over med-high heat. Add turkey,breast side down. Cook until skin is dk. golden on all sides,7-10 min. Using tongs,transfer turkey to plate. Scatter onion and rosemary in pan. Return turkey,breast-side up,to pan. Add 3/4c. broth. Cover;bake 1 hour Stir carrots,potatoes and celery into pan juices,coating well. Cover;bake until vegetables are tender and instant read thermometer inserted into thickest part of turkey without touching bone registers 160,about 1 hour. Transfer turkey to cutting board;tent loosely with foil. Let stand 20 mins.(temp. will rise to 170 as turkey rests.) Transfer vegetables to bowl;cover with foil. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top,1-2 mins. Skim off and reserve 3 Tbsp. fat;discard remainder(or,if using a separator,carefully pour juices into remaining 2 1/4 cups broth. Return reserved fat to pan. Set over burner on med-high heat. Scrape up browned bits with a wooden spoon. Stir in flour;cook 2 mins.,stirring constantly. Whisk in broth mixture. Bring to a boil,stirring;cook until thickened,3 mins. Strain gravy;season to taste with salt and pepper. Carve turkey,serve with vegies and gravy.


Nutrition

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