Photo Courtesy iFoodreal.com
This year we are a small group and Brooke is Vegan so we opted to cook a 3 lb boneless Lilydale turkey roast (Superstore). Takes 90 minutes to cook and a bit of basting plus 10 minutes for juices to settle. Prep time is minimal.
My sister spent a year abroad with her family in France and cooked these turkey roasts regularly. She says they are great seasoned only with salt and pepper.
Leftovers make great sandwich meat too!
A friend shared this recipe from iFoodreal.com by Olena Osipov. I modified the recipe and used dried crushed rosemary and a mixed spice combo I had on hand. I cooked the turkey roast in my dutch oven (if you need one Canadian Tire has a beautiful Paderno that you can find on sale for $99). In the bottom of the dutch oven I poured about 1 cup of Pinot Grigio. I rubbed the spices all over the bird and seasoned with salt and peppers. You can place the bird on vegetables you wish to roast. I put red and golden beets under my roast.
To brown the roast, I seared the turkey roast uncovered at 425 degrees for 20 mins to start. Alternately, you could cook uncovered for the last 20 mins. I then covered the turkey roast and cooked it for the remaining 70 mins at 350 degrees.
The turkey roast turned out incredibly moist. My nineteen year old son, Aidan loved it!
The roast was so easy to prep and cook that I would definitely cook it again with Lilydale’s balsamic marinade or butter and herbs recipes. I would love to find a recipe for a honey maple turkey to use for sandwiches.
Tip: peel the red beets under the tap and your hands won’t turn red. I even cut the beets under running water in the sink on a cutting board. 
1. Stuff with garlic
- Preheat oven to 350 degrees F.
- In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife.
- Stick garlic slice into each one until you run out of garlic.
2. Season with herbs
- Rub roast with oil, then sprinkle with salt and pepper all around.
- Taking small handfuls of rosemary pat it onto the roast, then sprinkle some. The goal is to coat the roast in herbs.
3. Bake
- Bake uncovered for 90 minutes or until meat thermometer inserted in the thickest part reads 160 degrees F.
- Remove from the oven, cover and let rest for 10 minutes. Internal temperature will reach 170 degrees F and juices settle.