I wanted to bring a bit of that simplicity to our Christmas Eve this year for my wife (A.K.A."Turkey). I didn't have a whole chicken to roast, but I did have a turkey breast...close enough!
I started with a roasting pan large enough for the 7 lb. breast and covered the bottom with the same vegetables I would use in a mirepoix, carrots, onions and celery. I left them whole to support the weight of the turkey. I seasoned the veggies with seasoning salt and pepper to add flavor as they roast.
I decided to cook my turkey breast almost frozen. I seasoned it with pepper and poultry seasoning. It would be roasting quite awhile so I seasoned it liberally. The breast I bought was strangely shaped, so I had to flip it to make certain it cooked evenly. I added about 1 cup of stock to the pan and covered it with foil. It would be in there several hours since it was partially frozen, and I wanted it to roast thoroughly.
After it reached 165℉-175℉ throughout (about 3-4 hours), I removed the foil and alowed it to brown. It turned out very nice and was very simple.The vegetables were rich with flavor and the turkey was juicy and savory. I let it rest for 30 minutes. I prepared some riced sweet potatoes to go along with everything and dinner was complete.

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