Turkey Breast Roast


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



  1. Preheat oven to 350 degrees
  2. 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.
  3. Place turkey on top of veggies in the roasting pan.
  4. Massage butter over the turkey roasts and season with salt and pepper to your taste.
  5. 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).
  6. Remove turkey from roasting pan and let rest covered in foil before slicing (about 10 minutes).
  7. Remove vegetables from the roasting pan, cover to keep warm and serve with your sliced turkey breast.
  8. 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.



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