Canadian Thanksgiving is next weekend, so I wanted to share another great recipe for turkey. I have to admit my all-time favourite is our BBQ Turkey – but that went hand-in-hand with summer-like Thanksgiving weather here in Ontario in 2011 that made BBQ vs oven a must! For a more traditional approach, a turkey breast roast is a great option (and super easy – no fuss and mess with neck and giblets!). I actually made the recipe for last Christmas, and the turkey and veggies came out absolutely delicious.
- Turkey Breast Roast (I purchased Lilydale Extra Lean Boneless Turkey Breast Roast from Costco – the product is Extra Lean, 100% Canadian and Grain Fed) – I used 2 (1.56kg and 1.52 kg) – defrosted if frozen as per package instructions.
- 3 tablespoons, unsalted butter softened
- 4 onions, quartered
- 8-12 carrots (depending on size), cut into large chunks
- 4-6 cloves of garlic (depending on size), cut into thirds
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- Kosher (coarse) salt and freshly ground black pepper for seasoning turkey and vegetables
- Herbes de Provence for seasoning vegetables
- Preheat oven to 350 degrees
- Place onions, carrots, and garlic in a large roasting pan. Toss with 1 tablespoon of olive oil and season with salt and pepper and herbes de provence to your taste.
- Place turkey on top of veggies in the roasting pan.
- Massage butter over the turkey roasts and season with salt and pepper to your taste.
- Place in the oven and cook at 350 degrees for 30-45 minutes for every pound of turkey (or 1-1.5 hrs for every kilogram). I roasted the two turkey breasts for 2.5 hours and they were cooked perfectly. Remember each oven is different so use your own judgement and use a meat thermometer to check for doneness (180 degrees for turkey).
- Remove turkey from roasting pan and let rest covered in foil before slicing (about 10 minutes).
- Remove vegetables from the roasting pan, cover to keep warm and serve with your sliced turkey breast.
- Pour the drippings and juices into a large glass measuring cup, spoon off fat, and then use the drippings to make or add to your packaged gravy.