Autumn Roast Turkey Breast

Baking poultry in the combination Stoneware Baker and Rectangular Lid/Bowl makes it moist.


  • 1   bone-in turkey breast (5-6 pounds)
  • 1/4 cup butter or margarine, melted, divided
  • 1 1/2 teaspoons rubbed sage, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 medium acorn squash (1 1/2 pounds)
  • 3 medium Braeburn or Rome Beauty apples
  • 1/2 medium red onion
  • 6   pitted prunes (optional)
  • 3 tablespoons packed brown sugar
  •  Turkey drippings
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  •  Salt and ground black pepper to taste


  1. Preheat oven to 400°F. Trim excess fat from turkey with Professional Shears. Place in Rectangular Baker. Combine 2 tablespoons of the melted butter, 1 teaspoon of the sage, salt and black pepper; brush over turkey using Chef's Silicone Basting Brush.

  2. Carefully pierce rind of squash in 4-5 places using Chef's Knife. Microwave squash on HIGH 1 minute. Trim off ends; cut lengthwise in half and remove seeds. Cut crosswise into 1-inch slices using Crinkle Cutter. Place in Stainless (6-qt.) Mixing Bowl. Core apples with The Corer™. Cut each apple crosswise in half. Cut onion into thick wedges. Add apples, onion and prunes to bowl. Add combined remaining 2 tablespoons melted butter and 1/2 teaspoon sage; stir to coat using Mix 'N Scraper®. Add brown sugar; mix well.

  3. Surround turkey with vegetables and fruit. Cover with Rectangular Lid/Bowl or heavy duty aluminum foil. Bake 1 hour. Using Oven Mitts, carefully remove Lid/Bowl from Baker, lifting away from you. Continue baking turkey, vegetables and fruit, uncovered, 30-45 minutes or until Pocket Thermometer registers 170°F in thickest part of turkey breast and juices run clear. Remove turkey; let stand 10 minutes before carving. Remove vegetables and fruit; keep warm.

  4. For gravy, strain drippings; skim off fat and discard. Pour drippings (about 3/4 cup) into (1.5-qt.) Saucepan; add Worcestershire sauce. Mix cornstarch and water; stir into drippings using Nylon Spiral Whisk. Bring to a boil over medium heat. Boil 1 minute, stirring constantly. Season to taste.

  5. Carve half of turkey into slices; serve with vegetables, fruit and gravy. Cut remaining turkey into cubes. Refrigerate 2 cups cubes for up to 4 days for use in Home-Style Turkey Hash. Freeze remaining turkey cubes for up to 3 months for another use. 


  • 6  servings

Nutrients per serving:

Calories 340, Fat 10 g, Sodium 1930 mg, Dietary Fiber 7 g

Cook's Tips:

This meal has an added bonus. Not only will you have enough turkey meat for our Home-Style Turkey Hash, but you'll have 2 cups of cubed turkey to freeze for later use in a casserole or skillet dinner. 

Acorn squash is a type of winter squash and is harvested in the fall. It has an acorn shape and ribbed, dark green skin, sometimes with patches of orange. The flesh is deep orange and has a sweet flavor.

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