My 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. If you are having a small holiday meal, or an extra-large one and need a secondary side, I highly encourage you to give this a go!
It’s juicy, succulent and alternatively 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.
2 1/2 -3 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 or fresh garlic minced
1Tbsp. (heaping) finely chopped rosemary
1 Lemon, juiced (approximately 2 Tbsp.)
2 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 1½-2 hours, checking the temperature in the thickest part to ensure it reaches 165 degrees. Take care to remove it promptly as it does continue to cook
COVER with foil if the skin is browning too much before reaching internal temperature
REST meat for 10 minutes to preserve juices
SERVE with your favorite sides! Pictured here is extra roasted garlic, and simply sautéed green beans