Apple Jelly and Rosemary-Roasted Turkey Breast

Apple Jelly and Rosemary-Roasted Turkey Breast
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Prep Time

< 30 minutes


Total Time

< 90 minutes

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Per Serving


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)


  • 1.
    Preheat oven to 325°F. Lightly spray a large Dutch oven with nonstick cooking spray.
  • 2.
    In a large bowl, combine apples, onion and celery. Stir in 1 teaspoon salt. Arrange mixture in prepared Dutch oven.
  • 3.
    In a small bowl, combine chopped rosemary, pepper and remaining 1 teaspoon salt.
  • 4.
    Pat turkey dry. Rub oil all over turkey. Rub with rosemary mixture. Place turkey, skin side up, in Dutch oven, nestling into apple mixture.
  • 5.
    Bake until skin is lightly golden brown, about 1 hour and 15 minutes.
  • 6.
    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.
  • 7.
    Increase oven temperature to 375°F.
  • 8.
    Brush half of jelly mixture over turkey.
  • 9.
    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.
  • 10.
    Pro Tip: Add potatoes or sweet potatoes to your vegetable mixture to make this a one-pot meal.

Nutrition Facts

Per Serving

Total Fat27g
Trans Fat0g
Saturated Fat9g
Dietary Fiber5g