Thanksgiving Teaser Roast Turkey Breast

Ashley Burnam


I really like Thanksgiving... like a lot. So instead of waiting for the holiday to enjoy all the delicious food I'll make it in smaller portions so we can have it more often. This recipe is really held together by the seasoning blend I made which I will list on here. The turkey is also really great for sandwiches if you're trying to cut down on deli meat!

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


1 Hr 30 Min


Convection Oven


2-3lb bone-in turkey breast
large carrots- cut into 1-2
medium onion, large chunks
1 can(s)
low-sodium beef/chicken or vegetable broth
1/2 Tbsp
each: garlic powder, onion powder, savory, poultry seasoning, basil, oregano, pepper, sea salt,
1-2 pinch
all spice
2-3 Tbsp
butter- cold, sliced

Directions Step-By-Step

The night before preparing, combine all of the seasonings and rub them generously all over the turkey. Put it in a large bag or container and refridgerate overnight. (if you are doing a whole turkey, I would just double the amount of seasoning)
The next day, peel and cut the carrots and onion and put them no the bottom of a 13x9 baking dish. pour 1/2 the can of beef broth over them and add some garlic powder and italian seasoning.
Put the turkey on top of the vegetables, bone side down, and put the sliced butter under the skin where you can. Put the pan into a 350 degree oven on the middle rack for 1 hour. Baste the turkey with the remaining beef broth and of course, with the drippngs from the turkey itself.
After 1 hour, crank the heat to 400 degrees for another 30 minutes and put it on the bottom rack of the oven. The turkey should be anywhere between 160 and 180 degrees. Let it rest for a few minutes in a foil tent and then slice thick for dinner or thin for sandwiches. The carrots are super tasty too.


About this Recipe

Main Ingredient: Turkey
Regional Style: American
Other Tag: Healthy