Truffle Buttered Roasted Turkey Breast with Roasted Vegetables

Truffle Buttered Roasted Turkey Breast with Roasted Vegetables

A quick and easy preparation turkey recipe - slow roasted to perfection. Great for holidays or weekend dinner.

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Course: Dinner, Lunch

Cuisine: American, Easy, Healthy

Keyword: Herbed Turkey Breast, Slow Roasted Turkey, Slow Roasted Turkey Breast

Prep Time: 15

Cook Time: 3

Resting Time:: 15

Total Time: 3 15

Servings: to 8 Servings

Calories: 122kcal

Author: Yasmin Rasheed

Ingredients

1 -6 pounds bone-in turkey breast
2 ounces black truffle butter melted
1 tablespoon fresh tarragon chopped
1 tablespoon fresh thyme chopped
4 teaspoons sea salt
1 1/4 teaspoon fresh ground black pepper
4 fresh garlic cloves minced
2 large onions peeled and sliced into 5 to 6 circles
3 large organic carrots peeled and sliced 1/4 inch thickness on the diagonal
1 cup organic celery sliced on the diagonal
Extra Virgin Olive Oil

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Instructions

Preheat the oven 350 degrees
Notes: Use the Roast Setting if your oven has the feature.
Rinse the turkey. Dry thoroughly with paper towels.
In a small bowl, combine the melted truffle butter, garlic, tarragon, thyme, 3 3/4 teaspoons salt, and 1 teaspoon fresh ground black pepper.
Season the turkey inside and out and gently loosen up the breast skin with your fingertips or the back of a spoon and season under the breast skin.
Line a deep roasting pan with parchment paper. Add the vegetables to the pan. Season the vegetables with 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper and drizzle with enough olive oil to coat the vegetables. Spread the vegetables in a single layer.
Place the seasoned turkey breast on top of the vegetables. Tent the pan loosely with aluminum foil. Place the loosely tented pan in the oven.
Roast for 2 1/2 to 3 hours.Remove the aluminum foil after the first 45 minutes. Use a brush to soak up the drippings in the pan and brush the turkey breast all over. Use a spoon to mix the vegetables coating them with the liquid in the pan. Continue roasting the turkey uncovered. Brush the turkey every 30 to 45 minutes with the pan drippings and mix around the vegetables to prevent them from browning.
Note: The turkey will not release a lot of liquid, but you will get enough to coat the vegetables and brush the turkey breast. If the turkey starts to get overly brown tent loosely with aluminum foil.
Remove the turkey from the oven. Keep the turkey covered loosely with aluminum foil - let it sit for at least 15 minutes before carving.
Carve, plate and serve with the vegetables. Enjoy.

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