prep: 30 minutes
cook: 1 1/2 hours
(7 if using crock-pot)
serves: 4-6
Description: I had a juicy turkey breast sitting in my fridge and wanted to do something different then regular herbed turkey. I came across this recipe and decided to try it. It was moist, flavorful, the gravy the turkey made was amazing. I served it with a yummy Greek salad. My 10 year old finished his first serving before I even plated and sat down to the table....that's always a good sign. You can also make this in the crock-pot and it should taste just as moist as the dutch oven.
Ingredients:
1 (4 pound) boneless turkey breast, trimmed
1/2 cup chicken broth, divided
2 tablespoons fresh lemon juice
2 cups chopped onion
1/2 cup mixed greek olives.
1/2 cup oil-packed sun dried tomatoes, thinly sliced
1 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions:
1. Liberally season the turkey breast with salt and pepper.
2. In a large dutch oven brown the turkey breast on both sides. Remove and set aside.
2. In the same pot add onions and sweat until they become fragrent, but not colored, about 5 minutes.
3. Add in the chicken stock and scrape up the brown bits on the bottom of the pot.
4. Add olives, tomatoes, greek seasoning, and lemon juice.
5. Return the turkey to the pot and nestle it in the juices.
6. Cover the dutch oven with a lid and put in a 350 degree oven. Cook roughly for 1 1/2 hours or until the middle of the turkey is at 165.
7. Remove the turkey breast and let rest a few minutes. Slice and drizzle the juices over the turkey.
Crock-pot directions:
- Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
- Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.
