The @cookbycolor family is in LOVE with this slowly roasted turkey breast. As dark meat lovers I assure you that this breast delicious as it is beautiful. It’s juicy, succulent and perfect for meal prep. Hands on time is minimal, and the yield is awesome! Slice it up for easy collard wraps, salads, or quick soups during the busy beginning of the week.
Slowly Roasted Rosemary, Garlic and Lemon Turkey Breast
2 1/2 Pound bone-in, skin-on turkey breast
2 Onions, ½” sliced rounds
1 Pound of carrots, cut on a bias in 1” chunks
½ bunch of celery, cut on a bias in 1” chunks
4 Cloves of roasted garlic minced (sub fresh if you want)
1 ½ Tbsp. finely chopped rosemary
1 Lemon, juiced (approximately 2 Tbsp.)
1 Tbsp. yellow mustard *make sure it is compliant
½ cup chicken stock
Salt and pepper to taste
¼ Cup Olive oil
PREHEAT oven to 300 degrees
SALT the turkey liberally, turkey needs salt
PLACE carrots, celery and onion in roasting pan
DRIZZLE 1 tbsp. of olive oil over vegetables, salt and pepper to taste and toss to coat
POUR chicken stock into the bottom of the roasting pan
MIX remainder of the olive oil, rosemary, garlic, lemon juice, and mustard
RUB Turkey skin with marinade. Carefully separate the skin from the meat to coat the meat under the skin as well.
PLACE turkey breast on a rack over vegetables.
ROAST for approximately 1½ hours, checking the temperature in the thickest part to ensure it reaches 165 degrees.
COVER with foil if the skin is browning too much.
REST meat for 10 minutes to preserve juices.
SERVE with your favorite sides!