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Simple and delicious, this Roast Turkey Breast has crispy skin and is full of flavor -perfect for any small holiday gathering! For this recipe, I used my Deep Covered Baker:
Make Dinner in the Oven or Microwave
From roasted chicken to stuffed peppers, you can cook almost anything in the Deep Covered Baker. It delivers tender, juicy results whenever you broil fish, braise beef, or roast turkey breasts with it in the oven or microwave! Plus, no preheating is necessary—just put your food on the stone, cook it, and serve it without dirtying another dish. And when it comes time to cleanup, just place the pieces in the dishwasher.
About White Satin Partially Glazed Stoneware
The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!
Made in USA
Product Details
- 12¾” x 8¾” x 7″ (32 cm x 22.10 cm x 18 cm)
- 12½-cup (3-L) capacity
- Satin white exterior glaze with unglazed interior
- Lid inverts into the baker for space-saving storage
- Won’t retain oils, odors, or flavors
- Can be used with metal utensils
- Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
Click the link to get your own Deep Covered Baker in time for the holidays. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 1 fresh turkey breast (4-5 pounds)
- ½ cup (1 stick) unsalted butter, softened
- Zest from one lemon
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon Herbs de Provence
- 1 teaspoon kosher salt
- ½ teaspoon Freshly Ground black pepper
Instructions
Preheat oven to 350°F/180⁰C.
Combine butter, rosemary, Herbs de Provence, lemon zest, salt and pepper in small bowl. Mix well to combine.
Wash turkey breast and pat dry with paper towels. Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above. Season with salt and pepper to taste.
Place turkey breast into Deep Covered Baker.
Roast turkey breast 1 hour – 1 hour and 15 minutes (approximately 15 minutes per pound), or until an instant-read thermometer reads 165°F/75⁰C. Remove the turkey breast to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Roast Turkey Breast
Equipment
Ingredients
Ingredients
- 1 fresh turkey breast 4-5 pounds
- ½ cup unsalted butter softened
- Zest from one lemon
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon Herbs de Provence
- 1 teaspoon kosher salt
- ½ teaspoon Freshly Ground black pepper
Instructions
- Preheat oven to 350°F/180⁰C.
- Combine butter, rosemary, Herbs de Provence, lemon zest, salt and pepper in small bowl. Mix well to combine.½ cup unsalted butter, Zest from one lemon, 1 teaspoon fresh rosemary, 1 teaspoon Herbs de Provence, 1 teaspoon kosher salt, ½ teaspoon Freshly Ground black pepper
- Wash turkey breast and pat dry with paper towels. Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above. Season with salt and pepper to taste.1 fresh turkey breast
- Place turkey breast into Deep Covered Baker.
- Roast turkey breast 1 hour – 1 hour and 15 minutes (approximately 15 minutes per pound), or until an instant-read thermometer reads 165°F/75⁰C. Remove the turkey breast to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.
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