1 5-pound fresh or thawed Butterball® Breast Turkey (5 to 6 pounds)
Vegetable oil
5 large carrots, cut into sticks
3 large onions, cut into halves and sliced thick
1/4 cup honey
1/4 cup balsamic vinegar
1 teaspoon lemon pepper seasoning
1 teaspoon paprika
Servings: 8
1. Heat oven to 325ºF. Place breast, skin side up, in shallow open pan (excluding flat rack) and brush lightly with oil. Roast 1-1/4 hours. Remove from oven; place carrots and onions around turkey Continue roasting 30 minutes. Meanwhile, stir together honey, vinegar, lemon pepper and paprika. Remove turkey from oven; brush turkey with honey mixture and drizzle the remaining honey mixture over the vegetables. Continue roasting 30 minutes or until breast reaches an internal temperature of 170ºF. Halfway through the last 30 minutes, stir vegetables to glaze with pan juices.
2. When breast is done, let stand 10 minutes before carving. Remove vegetables from pan with slotted spoon; keep warm and serve alongside the turkey. Pan juices may be spooned over the sliced meat and/or served in a small dish or pitcher.
Makes 6 to 8 servings turkey, 3 cups roasted vegetables.
Preparation Time: 20 minutes
Roast Time: 2 hours 15 minutes
Vegetable oil
5 large carrots, cut into sticks
3 large onions, cut into halves and sliced thick
1/4 cup honey
1/4 cup balsamic vinegar
1 teaspoon lemon pepper seasoning
1 teaspoon paprika
Servings: 8
1. Heat oven to 325ºF. Place breast, skin side up, in shallow open pan (excluding flat rack) and brush lightly with oil. Roast 1-1/4 hours. Remove from oven; place carrots and onions around turkey Continue roasting 30 minutes. Meanwhile, stir together honey, vinegar, lemon pepper and paprika. Remove turkey from oven; brush turkey with honey mixture and drizzle the remaining honey mixture over the vegetables. Continue roasting 30 minutes or until breast reaches an internal temperature of 170ºF. Halfway through the last 30 minutes, stir vegetables to glaze with pan juices.
2. When breast is done, let stand 10 minutes before carving. Remove vegetables from pan with slotted spoon; keep warm and serve alongside the turkey. Pan juices may be spooned over the sliced meat and/or served in a small dish or pitcher.
Makes 6 to 8 servings turkey, 3 cups roasted vegetables.
Preparation Time: 20 minutes
Roast Time: 2 hours 15 minutes
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