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Lepp’s boneless turkey roast, either stuffed with thigh meat or plain, about 3 lbs
1 package of Lepp’s Turkey Brine and brine bag, optional
½ package Lepp’s turkey rub or a mix of your favorite herbs and spices
½ cup olive oil
2 onions, peeled and quartered
3 carrots, chopped in 2 inch pieces
3 stalks celery, chopped in 2 inch pieces
Fresh herbs like thyme or sage
1 ½ cups Lepp’s chicken broth, or a mixture of broth and white wine
Roasting pan just large enough to hold the turkey breast roast
If you wish to brine the breast roast, prepare ½ recipe of Lepp’s turkey brine, according to recipe instructions. Brine roast overnight.
One hour before baking, discard brine mixture and rinse roast.
Pat dry and allow to come to room temperature.
Preheat oven to 350 degrees.
Mix Lepp’s turkey rub with olive oil and rub over all sides of roast.
In a roasting pan slightly larger than the roast, place onions, carrot and celery pieces, and fresh herbs if desired. Pour chicken broth over vegetables and place roast on top of vegetables.
Bake roast for approximately 30 minutes per pound, until internal temperature registers at 150-155 degrees. Start checking after 75 minutes. Baste with pan juices a few times in between. Roast will get quite dark, but feel free to tent with tin foil after one hour if you feel it’s browning too much. Some of the blackened outer crust will come off when you remove the netting, so don’t panic too much about a very dark crust.
When internal temperature registers 155 degrees, remove roast from oven, place on cutting board and tent with foil for 10 – 15 minutes.
Strain vegetables and broth, pressing on vegetables to release all their delicious juices. Thicken pan juices to make gravy or add to any gravy you have on hand. Discard strained vegetables.
Cut off netting with a scissor and discard. Slice roast into desired thickness.
Serve with pan juices or gravy.