Name: Slow Roasted Turkey Breast
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1.5 kg (3 ⅓ lbs) turkey breast – boneless, skin on; 3 cloves garlic – cut lengthways into matchstick width slivers; 2 stalks fresh rosemary; 1 ½ teaspoon cooking sea salt; ½ teaspoon freshly ground black pepper; 2 tablespoon extra virgin olive oil; 2 medium brown/yellow onions – peeled and cut into thick rounds; 2 teaspoon dried oregano; 2 cups (500 ml) chicken stock; 2 tablespoon (40 g) unsalted butter; ¼ cup (40 g) plain/all-purpose flour; 2 cups (500 ml) stock from the pan juices

Description

This Slow Roasted Turkey Breast features irresistible flavors from garlic and herbs, simple preparation, and delicious results. Perfect for family gatherings or a cozy dinner at home.

Ingredients

Scale

1.5 kg (3 ⅓ lbs) turkey breast – boneless, skin on
3 cloves garlic – cut lengthways into matchstick width slivers
2 stalks fresh rosemary
1 ½ teaspoon cooking sea salt
½ teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
2 medium brown/yellow onions – peeled and cut into thick rounds
2 teaspoon dried oregano
2 cups (500 ml) chicken stock
2 tablespoon (40 g) unsalted butter
¼ cup (40 g) plain/all-purpose flour
2 cups (500 ml) stock from the pan juices

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Instructions

Remove the turkey breast from the fridge and make deep inserts in the skin, inserting slivers of garlic and rosemary leaves.
Rub salt and black pepper over the breast. Truss using kitchen twine for even cooking.
Preheat the oven to 160 degrees C (320 F). Let the turkey sit at room temperature for 15 minutes and pat dry with paper towel.
Heat olive oil in a large Dutch Oven on medium-high heat. Brown the turkey, skin side down, for 3-5 minutes per side.
Turn off stovetop heat, add onion wedges, sprinkle turkey with oregano, and add chicken stock. Cover and place in the oven.
After 45 minutes, remove from the oven and baste. Return and cook for approximately 45 more minutes until internal temperature reaches 74 degrees C (165 F).
Remove turkey to a warm serving dish, tent with foil, and let rest for 15 minutes.
For gravy, melt butter in a small saucepan, add flour, whisk together for 1-2 minutes, then add pan juices and simmer until thickened.
Slice the turkey and serve with gravy and cranberry sauce on the side.

Notes

Ensure the turkey is trussed for even cooking.
Feel free to add more herbs to customize the flavor.
Let the turkey rest before slicing for better juiciness.

Nutrition

Serving Size: 1/4 of turkey breast
Calories: 425
Sugar: 2g
Sodium: 680mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 46g
Cholesterol: 120mg