Pot Roasted Turkey Breast With Vegetables Recipes

Steps:

• In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat., Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey., Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.

Steps:

• Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
• Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
• Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
• Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.

Steps:

• Preheat oven to 325 degrees.
• Rub the turkey breast inside and out with the butter.
• Generously sprinkle salt and pepper all over.
• Sprinkle the sage all over.
• Heat a large Dutch oven over high heat.
• Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
• Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
• Return the turkey, breast side up, to the pan.
• Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
• Stir the carrots, potatoes, and celery into the pan juices, coating well.
• Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 ½ hours longer.
• Transfer the turkey breast to a cutting board and tent loosely with foil.
• Let rest for 20 minutes.
• Transfer the vegetables to a bowl and cover with foil.
• Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
• Let stand until the fat rises to the top, 1-2 minutes.
• Skim off the fat and reserve 3 tablespoons, discarding the rest.
• Add the pan juices to the remaining 2 ¼ cups broth.
• Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
• Scrape up any browned bits from the pan with a wooden spoon.
• Whisk in the broth mixture and bring to a boil, stirring.
• Cook until thickened, about 3 minutes.
• Strain the gravy.
• Taste and add salt and pepper, if needed.
• To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
• Pass the gravy at the table.

Steps:

• Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
• Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
• In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
• Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
• Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
• Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

Steps:

• Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.