TURKEY POT ROAST

[Dee]

 

Ingredients:

3-31/2 lbs. boneless turkey breast

2 medium onions, sliced

1 clove garlic, chopped

1 tsp. salt

1 tsp. thyme leaves

1/2 tsp. freshly ground pepper

1 cup chicken broth or water

2 TBLsps. fresh lemon juice

1 1/2 lbs. small red boiling potatoes

1 1/2 lbs. peeled carrots, cut into 2-inch pieces

Fresh herbs, any type, for garnish

Wash and dry turkey breast. Place in a Dutch oven. Add the onions, garlic, salt, thyme, pepper, broth or water and lemon juice. Scrub potatoes clean. Scatter potatoes and carrots around the turky. Cover.

Cook at 350 degrees for about 1 1/2 to 1 3/4 hours or until turkey is done and vegetables are tender. Remove turkey and vegetables to a warm platter. Keep warm.. Strain pan juices into a saucepan. Boil until reduced to 1 cup. Meanwhile, slice turkey. Spoon juices over. Sprinkle with fresh herbs. Makes 6-8 servings. This recipe is good served with Coleslaw and three-grain bread

 

Ingredients:

3-31/2 lbs. boneless turkey breast

2 medium onions, sliced

1 clove garlic, chopped

1 tsp. salt

1 tsp. thyme leaves

1/2 tsp. freshly ground pepper

1 cup chicken broth or water

2 TBLsps. fresh lemon juice

1 1/2 lbs. small red boiling potatoes

1 1/2 lbs. peeled carrots, cut into 2-inch pieces

Fresh herbs, any type, for garnish

Wash and dry turkey breast. Place in a Dutch oven. Add the onions, garlic, salt, thyme, pepper, broth or water and lemon juice. Scrub potatoes clean. Scatter potatoes and carrots around the turky. Cover.

Cook at 350 degrees for about 1 1/2 to 1 3/4 hours or until turkey is done and vegetables are tender. Remove turkey and vegetables to a warm platter. Keep warm.. Strain pan juices into a saucepan. Boil until reduced to 1 cup. Meanwhile, slice turkey. Spoon juices over. Sprinkle with fresh herbs. Makes 6-8 servings. This recipe is good served with Coleslaw and three-grain bread

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