Prep 15 mins
Cook 2 hrs
I've cobbled this recipe together with ingredient inspirations from other turkey roast recipes posted on this site. I was amazed at how tasty and moist this was, so thought I'd share my variation. The mushroom and garlic portion of the recipe is optional; you may want to throw in other veggies instead of, or in addition to, those i've used (e.g., a couple of carrots, broccoli stalks, red peppers, potatoes, etc...). Warning: This is not going to generate much towards a gravy, so don't get your hopes up! Also, butter may not be as healthy as olive oil--but it sure adds flavor.
- 2 lbs turkey breast
- 2 tablespoons butter
- 1 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon oregano
- 2 garlic cloves, minced
- 2 portabella mushrooms
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 350°F
- Melt the butter and then add the spices (salt, cumin, allspice, oregano) and minced garlic.
- Rub butter concoction all over turkey breast. Put breast in roasting rack/baking dish.
- Chop the mushrooms into ~2" chunks.
- Separate garlic head into individual cloves and peel them.
- In large bowl, combine olive oil, salt, and pepper. Throw mushrooms and garlic in and toss them around till they are coated in oil.
- Arrange mushrooms and garlic around/underneath roast.
- Bake for 1.5 to 2 hours. Every 20-30 minutes, use a basting brush to collect juices from bottom of pan and brush them onto the turkey. To check for doneness, I found it helpful to just slice open the turkey breast and see if anything looked raw inside. If anything's looking rather pink when you do that, be sure to baste the sliced-open flesh with some of the juices, to keep your roast moist, and cook it for 20 or so minutes longer. Repeat as necessary.
- Note: Mushrooms and garlic may finish cooking before turkey does.