Name: Turkey Breast Pot Roast with Root Vegetables
Prep time: 25 min
Cook time: 1 h 55 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg (2.2 lbs) boneless, skinless turkey breast roast, tied with butcher's twine if not already a compact roast; 1 teaspoon (6g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt), plus more to taste; 1/2 teaspoon (1g) freshly ground black pepper; 2 tablespoons (30ml) grapeseed oil or other high-smoke point neutral oil; 1 large yellow onion (approx. 200g), roughly chopped; 3 medium carrots (approx. 250g), peeled and cut into 1-inch (2.5 cm) chunks; 2 stalks celery (approx. 100g), cut into 1-inch (2.5 cm) chunks; 4 cloves garlic, minced (about 1 tablespoon); 2 tablespoons (15g) all-purpose flour; 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc), optional (can substitute with more broth); 4 cups (960ml) low-sodium chicken broth; 4 medium Yukon Gold potatoes (approx. 600g), peeled and quartered; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf

Magic Sous

Turkey Breast Pot Roast with Root Vegetables — Magic Sous