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    You are in: Home / Recipes / Pot-Roasted Turkey Breast With Vegetables Recipe
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    Pot-Roasted Turkey Breast With Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hr

    2 hrs 30 mins

    ratherbeswimmin''s Note:

    In ‘Paula Deen’s Southern Cooking Bible’

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Rub the turkey breast inside and out with the butter.
    3. 3
      Generously sprinkle salt and pepper all over.
    4. 4
      Sprinkle the sage all over.
    5. 5
      Heat a large Dutch oven over high heat.
    6. 6
      Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
    7. 7
      Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
    8. 8
      Return the turkey, breast side up, to the pan.
    9. 9
      Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
    10. 10
      Stir the carrots, potatoes, and celery into the pan juices, coating well.
    11. 11
      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.
    12. 12
      Transfer the turkey breast to a cutting board and tent loosely with foil.
    13. 13
      Let rest for 20 minutes.
    14. 14
      Transfer the vegetables to a bowl and cover with foil.
    15. 15
      Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
    16. 16
      Let stand until the fat rises to the top, 1-2 minutes.
    17. 17
      Skim off the fat and reserve 3 tablespoons, discarding the rest.
    18. 18
      Add the pan juices to the remaining 2 ¼ cups broth.
    19. 19
      Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
    20. 20
      Scrape up any browned bits from the pan with a wooden spoon.
    21. 21
      Whisk in the broth mixture and bring to a boil, stirring.
    22. 22
      Cook until thickened, about 3 minutes.
    23. 23
      Strain the gravy.
    24. 24
      Taste and add salt and pepper, if needed.
    25. 25
      To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
    26. 26
      Pass the gravy at the table.

    Ratings & Reviews:

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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
    38%
    Total Fat 35.9 g
    55%
    Saturated Fat 11.1 g
    55%
    Cholesterol 305.0 mg
    101%
    Sodium 324.6 mg
    13%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.6 g
    14%
    Protein 101.3 g
    202%

    The following items or measurements are not included:

    fresh rosemary

    turkey broth

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