1 (2½- to 3½-pound) BUTTERBALL® Boneless Turkey Breast Roast
1 tablespoon olive oil
¼ cup apple jelly
2 tablespoons unsalted butter
Fresh rosemary sprigs (optional)
Directions
Preheat oven to 325°F. Lightly spray a large Dutch oven with nonstick cooking spray.
In a large bowl, combine apples, onion and celery. Stir in 1 teaspoon salt. Arrange mixture in prepared Dutch oven.
In a small bowl, combine chopped rosemary, pepper and remaining 1 teaspoon salt.
Pat turkey dry. Rub oil all over turkey. Rub with rosemary mixture. Place turkey, skin side up, in Dutch oven, nestling into apple mixture.
Bake until skin is lightly golden brown, about 1 hour and 15 minutes.
Meanwhile, in a small saucepan, heat jelly over medium heat until bubbles form around edges of pan. (Do not boil.) Whisk in butter until smooth.
Increase oven temperature to 375°F.
Brush half of jelly mixture over turkey.
Bake for 10 minutes. Brush with remaining jelly mixture; bake until golden brown and an instant-read thermometer inserted into center registers 165°F, about 5 minutes more. Let stand 10 minutes before slicing. Garnish with rosemary sprigs.
Pro Tip: Add potatoes or sweet potatoes to your vegetable mixture to make this a one-pot meal.
Ingredients
3 Honeycrisp apples, cut into 8 wedges each
1 large onion, cut into 8 wedges
2 cups chopped celery
2 teaspoons kosher salt, divided
1 teaspoon chopped fresh rosemary
¼ teaspoon ground black pepper
1 (2½- to 3½-pound) BUTTERBALL® Boneless Turkey Breast Roast
