Pot Roasted Turkey

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Yield: 6 servings
Community Recipe from


  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) unsalted butter
  • 1 boneless turkey breast (2 lbs) tied
  • salt and pepper to taste
  • 1 medium onion chopped
  • 1 clove(s) garlic chopped
  • 1 cup(s) low sodium chicken broth
  • 1/2 cup(s) fresh orange juice
  • 1 teaspoon(s) fresh rosemary chopped
  • 1 medium butternut squash cut 1 inch chunks
  • 1 tablespoon(s) cornstarch


  1. Preheat oven 325'.
  2. In Dutch oven heat oil and butter. Season meat all over with salt and pepper and add to pot. Brown turkey on all sides, 8 min.,. Set on plate.
  3. Add onions to pot, cook stirring til soft. Add garlic for 30 seconds. Add broth, juice and rosemary , bring to boil. Return turkey to pot, cover and bake 30 min in oven.

  4. Stir in squash, coating well with juices., cover and bake 30-45 min to read 160'.
  5. Set turkey on carving board and tent loosely. Transfer squash to bowl and cover.

  6. In small bowl, stir tog. cornstarch and 1 T. cold water til dissolved. Add to Dutch oven and boil til thick.
  7. Season with s & p.
  8. Slice turkey and arrange squash on each side.
  9. Drizzle gravy over turkey and serve.

  10. Sage may be used for rosemary.
February 2013

This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.

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