Roast Turkey Breast

So Thanksgiving has passed so no more eating turkey until next year, right?  Wrong!  Turkey is a delicious lean protein that can be enjoyed all around the year.  It is also possible that turkey might just be on sale during this time of year.

Often times people don't want to cook chicken or turkey because it is too much work and they might be afraid of salmonella.  Roasting is a tasty and easy way to cook poultry and should be a part of your cooking playbook.  This recipe uses our Pastamore Barrel-Aged Balsamic vinegar, and this adds a great  flavor to the turkey and to the gravy!

Ingredients:
1 - 5 lb turkey breast
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
2 Tbsp - unsalted butter, room temperature.
3 - celery stalks
2 - carrots
2 sprigs - fresh rosemary
12 oz - low sodium chicken broth
As needed - salt and black pepper

Directions:
1.  Preheat oven to 325ºF.

2.  While the oven is heating, peel the carrots and rinse celery.  Chop the green onion, carrots, and celery into 2-inch pieces.  Place the vegetables into a baking dish that is large enough to fit the turkey breast.  Place the rosemary on top of the vegetables, and drizzle the Pastamore Barrel-Aged Balsamic Vinegar on top.

3.  Rub the turkey breast with the room temperature butter.  Generously season with salt and black pepper.  Place into the oven and cook until the internal temperature reaches 165ºF (~2 hours).

4.  Remove from the oven an allow to sit for 5 minutes.  Remove the turkey from the baking dish using tongs and place onto a plate.

5.  Heat a small pan on the stove over medium high heat.  Add the chicken broth and roasted vegetables to the pan (be sure to scrape all of the good bits out of the bottom of the roasting dish).  Bring to a boil and reduce to a simmer.  After 5 minutes drain using a colander and return to the pot.  Thicken with flour, cornstarch, or a roux.

6.  Slice the turkey and top with your freshly made gravy!