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Vegetable-Braised Turkey Breast


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  • 1 tbsp. vegetable oil
  • 2 ribs celery
  • 2 carrots, chopped
  • 1 14 oz. can tomatoes, Italian plum, undrained
  • 1 envelope Lipton onion soup mix
  • 1 1/2 cups water
  • 3/4 tsp. dried, crushed thyme leaves
  • 1 turkey breast, with bone (about 4 1/2 to 5 lbs.)


Servings 8
Preparation time 20mins
Cooking time 140mins


Step 1

Preheat oven to 350 degrees.

In a 3 quart saucepan, heat oil over medium-high heat and cook celery and carrots, stirring occasionally, 5 minutes or until tender. Stir in tomatoes, crushing tomatoes with wooden spoon. Stir in onion soup mix blended with water and thyme.

In 13" x 9" roasting pan, arrange turkey, breast side up, and pour vegetable mixture over and around turkey. Cover with aluminum foil and bake 1 hour, basting once. Remove foil and continue baking, basting occasionally, 1 hour or until meat therometer reaches 175 degrees. Let stand loosely covered with aluminum foil for 10 minutes. Serve with pan juices and vegetables.


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