Adobo Honey Roasted Turkey Breast
- 8 Servings
- 1 hr Prep Time
- 4 hrs Total Time
- 1 Bone-In Turkey Breast
- 2 tbsp. olive oil
- 2 tsp. salt
- 2 tsp. ancho pepper
- 2 onions, cut into large chunks
- 4-5 yukon gold potatoes, cut into large chunks
- 2-3 bulbs of garlic, cut in half
- Fresh bay leaves
- Fresh rosemary
For the Glaze
- 1/4 cup honey abodo sauce from 1 (7.5 oz.) can chipotles in adobo, chipotles saved for other use
Step 1Preheat oven to 425°F.
Step 2Cut potatoes and onions into large chunks. Slice garlic bulbs in half. Place veggies and fresh herbs in the bottom of roasting pan with a rack. Drizzle olive oil over the veggies and season with salt. Place rack over the veggies.
Step 3Pat your bone-in turkey breast dry with paper towels. Rub with olive oil then season with salt and ancho pepper. Place rosemary, bay leaf and onion in cavity.
Step 4Place turkey breast on the roasting rack, breast side up and roast at 425°F for 15 minutes, and then lower heat to 350°F. If the turkey is browning too quickly, loosely cover with foil.
Step 5Meanwhile, prepare the glaze. Mix the adobo sauce with the honey.
Step 6After the turkey has cooked for about an hour, glaze. Then glaze 3 more times, about every 30 minutes, until done.
Step 7Pull the turkey from the oven when the internal temperature reaches 165°F. Cover loosely with foil and rest for 10 minutes. The turkey will continue to cook as it rests.
Step 8Serve the turkey with the roasted veggies and garnish with more fresh rosemary and bay leaves.
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