Oven Roasted Turkey Breast (Bone In

• Meat

  • 1 inch Bone- turkey breast

• Produce

  • 1 3 in stalks Celery, half cut
  • 1 Onion
  • 1 tsp Onion powder

• Baking & Spices

  • 1 tbsp Flour
  • 2 tbsp Garlic salt
  • 2 tsp Paprika
  • 1 tsp Pepper

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Other

  • 1 Oven bag with included closure/ bag tie

Found on apinchofhealthy.com

Description

Directions

• Rinse the turkey breast, remove any giblets from the cavity, and pat dry with paper towels.
• It a small bowl or ramekin, mix all the spices and the oil, and stir to combine.
• Rub that mixture all over the turkey, inside the cavity as well as outside for maximum flavor. I even go up under the skin with mine. Use your hands to gently pull the skin away from the meat a little, as you go up under it with the spice and oil mixture.
• Place the onion and celery in the cavity.
• Take the flour, and add it to the oven bag.
• Use your hands to clamp the opening (so that flour doesnt go everywhere!), and shake the bag to distribute the flour.
• Place the bag in your roasting pan, and open it up.
• Place the turkey breast in it. Note: We sit ours right in the bag. There will be drippings that the turkey is sitting in after it is cooked. We love that! If you dont want your turkey sitting in its drippings, add some extra celery and onion, and sit the turkey breast on top of that.
• Use the included bag tie to close the bag.
• Use scissors to cut three small holes in the top of the bag to let steam release. (NOTE: My mom always does all of the steps up to this point the night before Thanksgiving, and puts the bag with the seasoned turkey in the refrigerator overnight. It saves tons of time, but is not required. I tested all steps done the day of, and it was still great!)
• Place the pan in a preheated oven at 325 degrees, and make sure that the oven bag is not touching the top or sides of the oven. Adjust your shelves if you need to!
• Cook until internal temperature reaches 165 degrees, about 2 hours and 15 minutes for mine.
• Let rest at least 30 minutes before carving. We usually let ours rest anywhere from an hour to 1.5 hours while we cook all of our side items in the oven.
• Carve and enjoy!