An easy alternative to preparing a whole turkey for Thanksgiving or Christmas. This recipe can be made in either a covered roasting pan or dutch oven.
This dish is superb when paired with my Dad’s stuffing recipe.
1 10 lb. turkey breast roast
1 cup water
1 tbs. chicken base (optional)
salt & pepper
Preheat oven to 350° F.
Using a paper towel, wipe down the inside of a 7 quart cast-iron dutch oven with a small amount of vegetable oil. Make sure you wipe the inside pot cover and lip as well.
Place roast in the pot and add the water and spices to taste.
Cover and bake for about four hours until the internal temperature in the thickest part of the roast reaches 180° F.
Remove and let stand covered for 10 minutes.
Using a set of large serving forks, carefully transfer to a cutting board, slice and serve.
NOTE: Dutch ovens cook very efficiently. Watch the temperature so the bird doesn’t over cook, but resist the temptation to keep opening the cover.