Recipe: Turkey Pot Roast (using bone in turkey breast)

TURKEY POT ROAST

1 (4 to 7 pound) PERDUE Fresh Whole Turkey Breast
1/2 cup flour
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup vegetable oil
2 cups chicken broth or water
1 medium onion cut into 6 to 8 pieces
8 to 10 small, new red potatoes
2 cups baby carrots
Chopped parsley, optional garnish

Preheat oven to 325 degrees F. Remove and discard BIRD-WATCHER Thermometer.

In small bowl, combine flour, poultry seasoning, salt and pepper. Lightly flour breast, reserving remaining seasoned flour.

In a large Dutch oven, over medium heat, heat oil. Add breast and brown on all sides, 15 to 20 minutes.

Add remaining flour to pan and cook, stirring, 2 minutes.

Stir in chicken broth. Add vegetables to pan and bring to a boil.

Cover and place in oven. Simmer 1 1/4 to 1 3/4 hours, until meat thermometer inserted in thickest part of breast registers 170 degrees F and vegetables are tender.

Slice turkey and serve with vegetables and pan gravy. If desired, sprinkle with parsley.

Servings: 6 to 8
Source: Perdue