2 medium onions, chopped
1 carrot, rough chopped
3 celery stalks, rough chopped
½ cup coarsely chopped fresh flat-leaf parsley(about 1 bunch)
In a small bowl, combine the melted butter, salt, white and black pepper. Rub the inside and outside of the turkey with the salt-and-pepper mixture. Fill the cavity with diced onion, lemon and herbs.
Tie the legs together loosely with the kitchen twine. Fold the neck flap under, and secure with toothpicks. Place the turkey, breast side up in the Miele HUB 5000-XL Gourmet Casserole Dish.
Using the oven roast probe, insert the probe diagonally in the breast of the turkey along the bone. If you hit the bone, gently pull back.
Place the turkey in the oven on shelf level 1.
Program the oven. Operating Mode/Auto Roast/325F/ Core Temperature 165 – 170F/OK.
When the turkey has approximately 30 minutes remaining to cook, add the vegetables to the roasting pan to create a stock for the gravy.
HERB ROASTED TURKEY BREAST WITH ROOT VEGETABLES
INGREDIENTS
3 pounds baby Yukon gold potatoes, cut in half (color assortment of potatoes)
2 pounds butternut squash & yam (1 yam), peeled, cut into 2 inch pieces
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
INGREDIENTS FOR TURKEY BREAST
3 ½ - 4 pound boneless turkey breast
2 ½ tablespoons olive oil
1 teaspoon chopped fresh sage
2 teaspoons chopped rosemary
2 tablespoons flat leaf parsley, chopped
1 tablespoon thyme
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon olive oil
1 cup fresh lemon juice (3 lemons)
In a zip lock bag put olive oil, sage, rosemary, parsley, thyme, lemon juice, pepper and salt.
Place turkey breast in a bag with ingredients. Mix well and marinate overnight to 2 hours.
Transfer the vegetables to the Universal tray, toss with olive oil, salt and pepper.
Place turkey breast on the vegetables.
Insert the grease filter into the rear of the oven. Slide the turkey and vegetables into the first runner. They turkey will be directly on top of the vegetables.
Turn Speed Oven on.
Select Operating Modes/Combination Auto Roast/Power Level 3/375F/Core Temperature 165-170F/OK.
Transfer to cutting board to let rest for 10 minutes before carving.
