Roasted Turkey Breast in the Camp Chef Camp Oven
Author: 
Recipe type: Main
Cuisine: American
 
Delicious Roasted Turkey Breast cooked in the Camp Chef Camp Oven outdoors.
Ingredients
  • 1 Turkey breast
  • 2 - 3 cups chicken or vegetable stock
  • 1 tbs extra virgin olive oil
  • Tuscany rub or rub of your choice
Mirepoix
  • 2 carrots
  • 2 celery stalks
  • 1 onion
Instructions
  1. Prepare your Mirepoix of carrots, onion and celery by cutting them up into little finger width size pieces.
  2. Add to a roasting pan 9.5″ x 13″ (perfect size for the Camp Oven) and then add your chicken or vegetable stock to partially cover the vegetables.
  3. Place your Turkey Breast (washed and patted dry) on top of the mirepoix in your roasting pan.
  4. Apply a coating of extra virgin olive oil to coat the top of the Turkey.
  5. Apply your seasoning, I used a Tuscany blend of salt, juniper, chili pepper, rosemary, bay leaves and cinnamon.
  6. Once you are done with the recipe prep, it’s should be time to start cooking in your Camp Chef Camp Oven which you have pre-heated to 350° F.
  7. Cook time will vary depending on the size of your Turkey Breast, external outdoor temperature, etc. during the cooking process.
  8. Watch to make sure your chicken stock in the roasting pan doesn’t evaporate. I
  9. f it gets low, just add a cup or so more.
  10. Always use an instant read thermometer or a remote thermometer.
  11. Turkey must be cooked to an internal temperature of 165° F
  12. I recommend pulling your Roasted Turkey out of the oven when the internal temperature reaches 162° F and let it rest for 30 minutes. The temperature will rise to 165° F during this resting time and the juices will have had enough time to redistribute throughout the Roasted Turkey, making for a juicy cut of delicious Roasted Turkey Breast.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/roasted-turkey-breast-in-the-camp-chef-camp-oven/