Pot-Roasted Turkey Breast With Vegetables

READY IN: 3hrs 30mins




  • 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.