Slow Roasted Turkey Breast Recipe
pomme puree, roasted root vegetables, traditional gravy
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Ingredients
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Turkey Breast
Pomme Purée
Roasted Root Vegetables
Traditional Gravy
Method
Turkey Breast
- 1
Prepare the Turkey
Preheat your oven to 325°F (165°C). Rinse the turkey breast and pat dry. Rub the olive oil all over the turkey, then season with salt, pepper, garlic powder, thyme, rosemary, lemon zest, and lemon juice.
- 2
- 3
Rest the Turkey
Once cooked, let the turkey rest for 15-20 minutes before carving.
Pomme Purée
- 4
- 5
Mash the Potatoes
Return the potatoes to the pot. Add heavy cream and butter, then mash until smooth. Season with salt and pepper to taste.
Roasted Root Vegetables
- 6
Prepare the Vegetables
Preheat the oven to 425°F (220°C). In a bowl, toss the chopped carrots, parsnips, and sweet potatoes with olive oil, salt, pepper, and thyme.
- 7
Roast the Vegetables
Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Traditional Gravy
- 8
Make the Gravy
In a saucepan, combine turkey drippings with flour over medium heat. Stir to form a roux, then gradually whisk in chicken or turkey broth. Simmer until thickened, season with salt and pepper to taste.
