Discover How to Make a Flavorful Whole Roasted Turkey Breast Recipe with Vegetables.
This recipe presents a unique cooking method for preparing a succulent roasted whole turkey breast. As important as the two-steps cooking method is the marinade. The succulent whole turkey breast recipe begins with the marinade. The term marinade usually suggests a long marination time, but this cooking method eliminates that process. Moreover, the cooking method accounts for extracting all the flavors without a long overnight marination process.
To start, the marinade for this steam-roasted turkey breast includes a robust combination of fresh herbs, garlic and spices. Specifically, by combining aromatic herbs like fresh parsley and dill, lots of fresh garlic, zesty mustard, sweet honey, extra virgin olive oil the turkey breast is infused with a layer of robust flavor. Not to mention, some duck fat takes the flavor profile up another notch. Additionally, the bold and smokey smoked paprika along with red pepper flakes and raw honey are added in to balance the marinade.
Furthermore, this dish is also an easy one-pot delight, perfect for weeknight dinners or special occasions. Who doesn’t love an easy go to recipe for the holidays? This ultimate flavor-packed dish includes vegetables like carrots, potatoes and onions. Importantly, creating this harmonious blend of tastes and textures starts with the marinade. A splurge of the marinade is dumped onto the veggies, followed by slathering a whole bone-in Turkey breast with the remaining marinade.
How to create the most tender juicy Turkey breast?
To begin, the perfectly succulent steam-roasted turkey breast starts with seasoning the veggies and turkey breast in a large cast iron dutch oven with a cover. Notably, depending on the height of the vessel, the cover doesn’t always work. Not to worry though, wrap the entire pot with aluminum foil to hold the steam inside. Hence, that’s the secret to the most delicious tender and juicy turkey breast. Moreover, the one pot dish cooks at a high temperature – 450F degrees while covered. Therefore, resulting in the breast retaining the juices and tenderizing. Secondly, the cover is subsequently removed and at a lower temperature – 350F degrees – the turkey browns beautifully, uncovered.
Importantly, the drippings from the pan, which is packed with flavor is crafted in the most flavor packed gravy. To the drippings, a simple golden colored roux adds a nutty flavor and works as a thickening agent. The combination of the magnificently moist and tender turkey breast, coupled with the perfectly cooked vegetables and drizzled with the gravy offers an opportunity to spend more time with family.
While this steam-roasted turkey breast offers an easy delightful place on the menu, our One-Pan Steam Roasted Chicken marks another value added menu item. Additionally, the perfectly steam-roasted curry duck is a must add to your recipe repertoire. Hungary for more, peruse Julietkitchen.com where fantastic recipes awaits you!
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Steam-Roasted Turkey Breast
Equipment
Ingredients
- 6 1/2 pounds whole bone-in turkey breast
For the marinade
- 2 tablespoons grated garlic
- 1/4 cup fresh dill finely chopped
- 1/4 cup fresh parsley finely chopped
- 1/4 cup whole grain mustard
- 1/4 cup raw honey
- 2 tablespoons extra virgin olive oil
- 2 – 3 tablespoons duck fat
- 2 teaspoons smoked paprika may substitute sweet paprika
- 2 teaspoons red pepper flakes
- 2 teaspoons freshly ground black pepper
- 1 1/2 tablespoons kosher salt
For the vegetables
- 1 large red onion peeled and quartered
- 4 medium carrots peeled and cutup into chunks
- 8 – 10 fingerling potatoes halved
- 1 large lemon quartered
For the Gravey
- 1 ounce butter
- 1 ounce all purpose flour
- pan drippings from toasted turkey breast
- enough water to make 2 cups of total liquid (including pan drippings)
Instructions
Preheat oven 450F/232C degrees
Make the marinade
- Add all the marinade ingredients into a small bowl – garlic, dilll, parsley, mustard, honey, extra virgin olive oil, duck fat, paprika, red pepper flakes black pepper and salt. Mix to combine.2 tablespoons grated garlic, 1/4 cup fresh dill, 1/4 cup fresh parsley, 1/4 cup whole grain mustard, 1/4 cup raw honey, 2 tablespoons extra virgin olive oil, 2 – 3 tablespoons duck fat, 2 teaspoons smoked paprika, 2 teaspoons red pepper flakes, 2 teaspoons freshly ground black pepper, 1 1/2 tablespoons kosher salt
Season the Vegetables and Turkey
- In a large cast iron pot equipped with a tight cover, add the vegetables – onions, carrots, potatoes and lemon. Use 1 to 2 tablespoons of the marinade and mix to coat.1 large red onion, 4 medium carrots, 8 – 10 fingerling potatoes, 1 large lemon
- Place the turkey breast onto of the veggies. Season it all over with the remaining marinade.6 1/2 pounds whole bone-in turkey breast
- Cover tightly with the lid or cover tightly with aluminum foil.Note: For the bone-in turkey breast, the covered lid may not work. I used aluminum foil to cover the entire pot.
Steam-Roast the Turkey
- Place the cast iron pot on a sheet pan for easy handling.
- Transfer to the oven and steam roast for 1 1/2 hours.
- Remove from the oven. Carefully remove foil cover. Reduce the oven temperature to 350F/177C degrees.
- Return the cast iron pot with the turkey, uncovered, to the oven. Roast for 25 to 30 minutes until the turkey breast reaches 175F to 185F degrees. Remove from the oven and rest for 15 minutes before carving.
Make the Gravy
- While the turkey is roasting, make a roux. In a small saucepan, add the butter and melt over medium heat. Sprinkle in the flour while using a spatula or whisk to combine. Reduce heat to medium-low and continue wisking occasionally for 10 to 12 minutes until lightly golden.1 ounce butter, 1 ounce all purpose flour
- Use the pan drippings from the cast iron pan and slowly pour into the roux, while whisking, Add enough water to make 2 cups liquid. Reduce heat and cook until the gravy thickens to desired thickness. About 10 to 12 minutes. Turn off the stove.pan drippings from toasted turkey breast, enough water to make 2 cups of total liquid
Carve turkey and serve with vegetables and gravy. Enjoy.
Notes
Nutrition
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