Roasted Turkey Breast in the Camp Chef Camp Oven
It's not long after the end of the year holidays that I start craving Turkey again, Turkey breast to be exact. Grilled or roasted Turkey cooked outdoors adds to my cravings even more, the cooking outdoors element makes the roasted Turkey more enjoyable with no kitchen oven to heat up the house. Using the Camp Chef Outdoor Camp Oven provides a simplicity that can't be replicated with any other outdoor camp equipment; just turn it on, heat it up and cook! My recipe for Roasted Turkey Breast is about as simple as you will want with incredible flavor and stock that, if you want, will make some amazing gravy to compliment the Roasted Turkey Breast recipe.
Being a 7 ingredient recipe makes for culinary simplicity perfect for any Camp Cooking situation.
Putting this Roasted Turkey recipe together only takes a few minutes, so start pre-heating your Camp Chef Camp Oven to 350° F.
Prepare your Mirepoix of carrots, onion and celery by cutting them up into little finger width size pieces. 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.
mirepoix (pron.:/mɪərˈpwɑː/meer-PWAH; French pronunciation: [miʁpwa]) can be a combination of celery (either common pascal celery or celeriac), onions, and carrots. There are many regional mirepoix variations, which can sometimes be just one of these ingredients, or include additional spices. Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavor base for a wide variety of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.
Now place your Turkey Breast (washed and patted dry) on top of the mirepoix in your roasting pan.
Now apply a coating of extra virgin olive oil to coat the top of the Turkey.
Now apply your seasoning, I used a Tuscany blend of salt, juniper, chili pepper, rosemary, bay leaves and cinnamon. It was the perfect blend for my Roasted Turkey Breast recipe.
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.
Cook time will vary depending on the size of your Turkey Breast, external outdoor temperature and beers consumed during the cooking process. Watch to make sure your chicken stock in the roasting pan doesn't evaporate. If it gets low, just add a cup or so more. Always use an instant read thermometer or a remote thermometer. Turkey must be cooked to an internal temperature of 165° F. 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.
Always use an instant read thermometer or a remote thermometer. Turkey must be cooked to an internal temperature of 165° F. 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.
All of that mirepoix and stock has now become what is known as “Short stock”, perfect for making Roasted Turkey Gravy. Here is a video I made showing you how to do this: How to make Perfect Holiday Turkey Gravy
I hope you give this a try this Roasted Turkey recipe next time you have Turkey cravings and start cooking outdoors!
- 1 Turkey breast
- 2 - 3 cups chicken or vegetable stock
- 1 tbs extra virgin olive oil
- Tuscany rub or rub of your choice
- 2 carrots
- 2 celery stalks
- 1 onion
- Prepare your Mirepoix of carrots, onion and celery by cutting them up into little finger width size pieces.
- 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.
- Place your Turkey Breast (washed and patted dry) on top of the mirepoix in your roasting pan.
- Apply a coating of extra virgin olive oil to coat the top of the Turkey.
- Apply your seasoning, I used a Tuscany blend of salt, juniper, chili pepper, rosemary, bay leaves and cinnamon.
- 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.
- Cook time will vary depending on the size of your Turkey Breast, external outdoor temperature, etc. during the cooking process.
- Watch to make sure your chicken stock in the roasting pan doesn’t evaporate. I
- f it gets low, just add a cup or so more.
- Always use an instant read thermometer or a remote thermometer.
- Turkey must be cooked to an internal temperature of 165° F
- 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.
