I don't usually make turkey other than for Thanksgiving. I have no idea why, but I just don't. This week my local Whole Foods had a sale on Turkey Breast so, I broke my rule and went for it. The roast was already wrapped in a twine mesh so all I had to do was season it and bake it. The butcher recommended one half pound per person but that was not enough in my house. I recommend three quarters of a pound per person.
Ingredients:
3 large celery stalks, cut into large pieces
2 carrots, cut into large pieces
one small onion, cut into large pieces
2 lb Turkey Breast
1 TBS onion powder
1 TBS garlic powder
salt and pepper to taste
1 TBS olive oil
2 cups of chicken broth
Here's how:
Preheat the oven to 350 degrees.
Place all of the vegetables in the center of the roasting pan.
Place the breast in a roasting pan on top of the vegetables.
Sprinkle all of the seasonings on the breast. Coat with the olive oil.
Pour in the broth and bake for 1 hour and 15 minutes, or until the turkey is fully cooked and no longer pink.
You can use the chicken broth left in the bottom of the pan to make a pan gravy if you wish.
Ingredients:
3 large celery stalks, cut into large pieces
2 carrots, cut into large pieces
one small onion, cut into large pieces
2 lb Turkey Breast
1 TBS onion powder
1 TBS garlic powder
salt and pepper to taste
1 TBS olive oil
2 cups of chicken broth
Here's how:
Preheat the oven to 350 degrees.
Place all of the vegetables in the center of the roasting pan.
 |
| Rough cut veggies in the pan |
Sprinkle all of the seasonings on the breast. Coat with the olive oil.
 |
| Seasoned and oiled |
 |
| Remove the mesh, slice and serve |
You can use the chicken broth left in the bottom of the pan to make a pan gravy if you wish.
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