2.5-3 lbs organic turkey breast, bone-in
2 tbsp EVOO
2 tbsp minced garlic
2 tsp dried rosemary
1/2 tsp ground black pepper
1/2 tsp salt
1 small onion, chopped
1 bag of carrot medley
1 bunch of celery, chopped
1/2 cup vegetable stock (can also use chicken stock)
Set oven to 325 degrees.
Rinse turkey breast under water to clean the turkey and pat dry.
Rub the turkey with the minced garlic, rosemary, salt, pepper, and EVOO and stick in the fridge for about 20 minutes to let the spices soak in.
Place the chopped onion, carrots, celery, and vegetable stock in a baking dish and spread around evenly.
Place the turkey in the baking dish on top of the vegetables and put in the oven for 2 hours.
Let it cool for about 10 minutes before serving.