Cooking a turkey was always so daunting to me. When I finally decided to look up some instructions, I was pleasantly surprised to see that it is basically like roasting a chicken. I love a good roasted chicken and make them all the time! This recipe is super easy because you just chop everything up and pop it into the oven. There is no basting or anything!
- Individual turkey breasts or one large turkey breast, defrosted (I used a large turkey breast that had all other dark meat sections already removed)
- Olive oil
- Veggies, chopped into 2-3 inch pieces (I used carrots, celery and onion. Potatoes also are tasty in this but you can use whatever is in your pantry!)
- Minced garlic, about 2-3 tbs
- Lemon, quartered
- Preheat the oven to 325*.
- Pat the turkey dry with a paper towel and cover in S&P. Rub the S&P all over the turkey and then place into a greased casserole dish or roasting pan.
- Surround the turkey with the veggies and lemon.
- Drizzle olive oil, garlic and S&P over the veggies.
- Roast for 20 minutes per pound. My turkey was about 6 lbs, so 2 hours was perfect. A meat thermometer should read 165* when it is done.
- Let it rest for about 20 minutes before carving. You can cover in foil if you wish. You can drain the liquid in the dish to make gravy as well. If you like a lot of gravy, I recommend putting some broth/stock with the veggies before cooking so there is extra liquid.