3 hrs 30 mins
2 hrs 30 mins
In ‘Paula Deen’s Southern Cooking Bible’
My Private Note
Units: US | Metric
- 1 (6 lb) bone-in turkey breast, rinsed and patted dry
- 2 tablespoons butter, at room temperature
- black pepper
- 2 teaspoons dried sage
- 2 large vidalia onions, cut into chunks
- 2 large sprigs fresh rosemary
- 3 cups turkey broth or 3 cups chicken broth
- 2 carrots, chopped
- 2 baking potatoes, peeled and chopped
- 1 celery, chopped
- 3 tablespoons all-purpose flour
- 1Preheat oven to 325 degrees.
- 2Rub the turkey breast inside and out with the butter.
- 3Generously sprinkle salt and pepper all over.
- 4Sprinkle the sage all over.
- 5Heat a large Dutch oven over high heat.
- 6Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
- 7Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
- 8Return the turkey, breast side up, to the pan.
- 9Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
- 10Stir the carrots, potatoes, and celery into the pan juices, coating well.
- 11Cover 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.
- 12Transfer the turkey breast to a cutting board and tent loosely with foil.
- 13Let rest for 20 minutes.
- 14Transfer the vegetables to a bowl and cover with foil.
- 15Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
- 16Let stand until the fat rises to the top, 1-2 minutes.
- 17Skim off the fat and reserve 3 tablespoons, discarding the rest.
- 18Add the pan juices to the remaining 2 ¼ cups broth.
- 19Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
- 20Scrape up any browned bits from the pan with a wooden spoon.
- 21Whisk in the broth mixture and bring to a boil, stirring.
- 22Cook until thickened, about 3 minutes.
- 23Strain the gravy.
- 24Taste and add salt and pepper, if needed.
- 25To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
- 26Pass the gravy at the table.
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Nutritional Facts for Pot-Roasted Turkey Breast With Vegetables
Serving Size: 1 (585 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 829.3
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 11.1 g
- Cholesterol 305.0 mg
- Sodium 324.6 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 2.5 g
- Sugars 3.6 g
- Protein 101.3 g
The following items or measurements are not included: