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Apple Jelly and Rosemary-Roasted Turkey Breast
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
- 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.
