Servings: 6
Cooking and Prep: 2 hours, 50 minutes
Ingredients
6-pound kosher fresh turkey breast Kosher salt Freshly ground black pepper 1/2 cup margarine 3 tbsp. olive oil
1 tsp. lemon packed fresh parsley leaves 1/2 onion 1 can chicken stock 1 sprig rosemary leaves, finely chopped 3 sprigs of fresh thyme 1/4 cup sage leaves, finely chopped 1 large onion cut into medium chunks
Directions
Preheat oven to 325 degrees
Season the breast with kosher salt, pepper, and bell pepper and fry in a pan
In a small bowl, combine olive oil and margarine. Apply the prepared mixture to the roasters by hand
Place onions and lemons around the roast
Add rosemary, sage, and thyme around the breast
Pour half a can of chicken stock on the bottom of the pan
Cook for 2-3 hours and baste every 30-45 minutes
Remove roast and let sit on cutting board for 15 minutes before carving (Cover with a piece of aluminum)
To prepare the broth, Remove and discard the fruit, herbs, and any large pieces of onion
Skim off any visible fat and discard
If necessary, use the remaining chicken stock to increase the total broth, then pour the broth over the roast
