Foul tasting sawdust. That’s how I used to view turkey breast. The only way I could stomach it was between two slices of white bread slathered with Miracle Whip and cranberry jelly. Then I turned Paleo. Then I found this recipe. Now this is one of my favorites!
This is as much a technique as a list of ingredients and cooking times. The aroma is immediately exciting and the completed dish is flavorful and juicy with a perfect texture.
Here is what you need:
1 Turkey breast (8 to 9 pounds)
1 large roasting pan
2 or 3 leeks (or a quartered yellow onion as a substitute)
Several peeled carrots
A bunch of celery
1/2 cup of white wine
1/2 cup water
Black pepper to taste
Garlic salt to taste
Here is what you do:
Prepare a bed of leeks (or onions), carrots and celery in the bottom of the roasting pan. Add the water and wine.
Rub olive oil over turkey breast and season with black pepper, garlic salt and parsley flakes. Make sure entire turkey is covered.
Put turkey on vegetable bed, cover with foil and place in pre-heated 325 degree oven. Cook covered for about 20 minutes per pound. Remove foil and brown uncovered for another 30 minutes.
Remove from oven and let sit on counter top for about 20 minutes. Do not overcook! The turkey will actually keep cooking as it sits on the counter.
Most people aren’t aware that meat keeps cooking for awhile after it is removed from the heat. Have you ever made a roast, turkey, steak etc. that was juicy and nice when you removed it from the fire, and dry and tough when you served it? That’s why. Take it away from the heat a little before it’s completely done.
That’s all there is to it. The vegetables are a tasty side dish and the turkey is pure Paleo perfection!