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  • 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


Servings 6
Preparation time 30mins
Cooking time 150mins


Step 1

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.

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