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Category: Turkey
Prep Time: Cook Time: Total Time:
1 (5 to 6 pound) fresh or thawed Turkey breast
Vegetable oil
5 large carrots, cut into sticks
3 large onions, cut into halves and sliced thick
1/4 cup honey
1/4 cup balsamic vinegar
1 teaspoon lemon pepper seasoning
1 teaspoon paprika
Heat oven to 325 degrees F.
Place breast, skin side up, in shallow open pan (excluding flat rack) and brush lightly with oil. Roast 1 1/4 hours. Remove from oven; place carrots and onions around turkey Continue roasting 30 minutes.
Meanwhile, stir together honey, vinegar, lemon pepper and paprika.
Remove turkey from oven; brush turkey with honey mixture and drizzle the remaining honey mixture over the vegetables. Continue roasting 30 minutes or until breast reaches an internal temperature of 170 degrees F. Halfway through the last 30 minutes, stir vegetables to glaze with pan juices.
When breast is done, let stand 10 minutes before carving. Remove vegetables from pan with slotted spoon; keep warm and serve alongside the turkey. Pan juices may be spooned over the sliced meat and/or served in a small dish or pitcher.
Makes 6 to 8 servings turkey, 3 cups roasted vegetables.
Source: The Butterball Turkey Company
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TURKEY BREAST WITH GLAZED ROASTED VEGETABLES
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Category: Turkey
Prep Time: Cook Time: Total Time:
1 (5 to 6 pound) fresh or thawed Turkey breast
Vegetable oil
5 large carrots, cut into sticks
3 large onions, cut into halves and sliced thick
1/4 cup honey
1/4 cup balsamic vinegar
1 teaspoon lemon pepper seasoning
1 teaspoon paprika
Heat oven to 325 degrees F.
Place breast, skin side up, in shallow open pan (excluding flat rack) and brush lightly with oil. Roast 1 1/4 hours. Remove from oven; place carrots and onions around turkey Continue roasting 30 minutes.
Meanwhile, stir together honey, vinegar, lemon pepper and paprika.
Remove turkey from oven; brush turkey with honey mixture and drizzle the remaining honey mixture over the vegetables. Continue roasting 30 minutes or until breast reaches an internal temperature of 170 degrees F. Halfway through the last 30 minutes, stir vegetables to glaze with pan juices.
When breast is done, let stand 10 minutes before carving. Remove vegetables from pan with slotted spoon; keep warm and serve alongside the turkey. Pan juices may be spooned over the sliced meat and/or served in a small dish or pitcher.
Makes 6 to 8 servings turkey, 3 cups roasted vegetables.
Source: The Butterball Turkey Company
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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