The season here in NJ is rapidly changing Time for my favorite method of one pot cooking . Clay pot cooking is absolutely the easiest most delicious method of roasting indoors. It warms my heart, soul and kitchen. Once the pot is filled with all the goodness of the season, the aromas coming out of your kitchen will intoxicate you and yours. JUST TRY IT. ITS VERY SIMPLE.
The pot I use is a Romentopf, you can look at the site online. There are many varieties of pots and different sizes. For this recipe I used my smaller pot. It worked perfectly. This was a two pound boneless turkey breast with veggies and total cooking time was one hour at 400 degrees.
Here’s what you’ll need.
Boneless turkey breast (2 lbs or more) this feed about 4
1/2 sliced sweet onion
1 bulb of garlic-top sliced off for roasting
1 tbl dijon mustard
2 tbls apricot jam
1 splash of low salt tamari soy sauce
Chunks of butternut squash, mushrooms, and baby organic potatoes
1 tbl Herbs Du Provence sprinkled over all
1-2 cups of low salt organic chicken broth-fill pot with broth up to the top of veggie but under the turkey breast
Soak your clay pot in cold water for 15 minutes (top and bottom)
Take out …and fill like this
Make a bed of sliced onions
then add rest of veggies building a bed for the breast to be placed on.
First the marinate ..into a bowl add dijon mustard, apricot jam and a splash of tamari, mix together and rub on turkey along with the herbs du provence
Put the turkey on top of the veggies, then add the broth. To top of veggies and up to the base of the turkey breast.
Cover the pot and turn oven to 400. (DO NOT PREHEAT)
Cook about 50 minutes covered, take off last 10 minutes to brown, no need to baste but after you take the top off brush with the broth/gravy that should be bubbling and fragrant after 50 minutes. Add some chopped parsley optional.
Be careful to wear mitts on your hands and open top away from your face.
Remove the turkey breast, and serve with the veggies and amazing gravy you have just created.