- Prep Time: 10 Minutes
- Cook Time: 1-2 hours
- Passive Time: 1-1.5 hours
1 yellow onion, cut into wedges
2 celery stalks, cut into 2-inch pieces
Turkey breast (skin-on or skinless)
1 cup chicken broth
Optional: yellow potatoes, cubed
Food photography and recipe by Rachel Riesgraf at Modern Farmhouse Eats.
Preheat the oven to 350 degrees.
Place the onion and celery into a baking dish. Top with the turkey breast, skin side up.
Brush the top and sides of the turkey breast with olive oil, then generously sprinkle with Char Crust Roto Roast, ensuring the turkey breast is fully covered. Pour the broth into the baking dish.
Roast the turkey breast uncovered for about 20 minutes per pound, or until a meat thermometer reads 165 degrees when inserted into the thickest part of the breast. While roasting, baste the turkey with the pan juices about every 30 minutes. If desired, finish the turkey under the broiler to crisp the skin.
When the turkey is done, remove from the oven, loosely cover with foil and let rest for 10 minutes. Slice and serve with pan juices drizzled over the turkey.
Optional: Toss the potatoes with olive oil and Char Crust Roto Roast. Bake on a sheet pan at 350 degrees for about 30-40 minutes, or until fork tender.