We were just in Wholefoods for one thing but just like the Lays commercial you just can’t eat one chip you can’t go to the grocery store and get just one thing. We walked past the meats on sale and they had boneless turkey breast just sitting there saying take me home. I planned on smoking it on the grill but mother nature had other ideas and dumped almost 2 feet of snow so…….
- boneless turkey breast
- 1 large onion – coarsely chopped
- 3 celery stalks – coarsely chopped
- 1 large carrot – peeled, coarsely chopped
- 1 Tbsp. herbs de Provence
- 1/2 tsp, kosher salt
- 1 tsp. garlic powder
- 3 to 4 Tbsp. butter – sliced
- 1 to 2 Tbsp. extra virgin olive oil
- 1/2 cup orange juice
- Brine: in large plastic bag 1 cup of buttermilk big pinch of dried rosemary or 4-5 springs of chopped fresh and maybe 1-2 TBS kosher salt. I keep the powdered buttermilk in the frig so always have on hand.
- Brine the Turkey in buttermilk, salt and crushed rosemary or chopped if fresh for at least 2 hours mine was over night.
- Use large foil 10*12″ roasting pan or wrap your roasting pan with foil for easy clean-up.
- Preheat oven to 325 degrees F (160C).
- Place turkey breast on cutting board and pat dry and Sprinkle seasonings over entire roast and rub it in. Now put in center of pan with skin side up (no rack).
- Toss chopped vegetables around the breast, top with butter and olive oil. Then pour orange juice around the breast.
- Transfer it to the center rack in the oven.
- Roast, uncovered, for approximately 15 to 20 minutes per pound,. The breast should be golden, brown. If the skin begins to become too dark, you may tent with foil during roasting.
- Remove from oven and cover with foil. This will keep the roast warm, and moist before slicing.
- Allow the breast to rest, covered, and for at least 10 minutes before slicing.