Pot-Roasted Turkey Breast With Vegetables

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“In ‘Paula Deen’s Southern Cooking Bible’”
3hrs 30mins

Ingredients Nutrition


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

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