Thanksgiving Teaser Roast Turkey Breast

Name: Thanksgiving Teaser Roast Turkey Breast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2-4
Cuisine: American
Ingredients: 1 2-3 lb bone-in turkey breast; 5-10 large carrots; cut into 1-2; 1 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 allspice; 2-3 Tbsp butter; cold, sliced

By Ashley Burnam
@MissAshley

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!

Blue Ribbon Recipe

This succulently roasted turkey breast has all the traditional flavors of a Thanksgiving turkey but on a much smaller scale. A great recipe if you're hosting a smaller crowd during the holidays. The seasoning is a great mixture of spices. Placing the butter under the skin adds so much flavor and makes the meat super moist. We loved the added flavor carrots and onions gave the turkey breast and the broth. This turkey recipe is super easy and bakes to perfection. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

18 Comments

Serves:

2-4

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

Add to Grocery List

1

2-3 lb bone-in turkey breast
5-10

large carrots; cut into 1-2
1

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

allspice
2-3 Tbsp

butter; cold, sliced

How to Make Thanksgiving Teaser Roast Turkey Breast

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 refrigerate 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 on 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.
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 drippings 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.

Enjoy!