• 1 bone-in turkey breast, rinsed and patted dry
  • 3 tbsp olive oil, divided
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 ½ tsp garlic powder
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • ½ yellow onion, chopped
  • 1 apple, cubed
  • ½ tsp nutmeg
  • 2 rosemary sprig, chopped
  • 2 thyme sprigs, chopped
  • 6 fresh sage leaves, chopped
  • 6 lemons, halved
  • 1 cup low sodium chicken broth
  1. Preheat the oven to 500°F. Rinse and pat the turkey dry. Set the turkey in a large stockpot or Dutch oven.
  2. To make the rub, add 1 tablespoon of olive oil to a small bowl and mix in the black pepper, paprika, cumin and garlic powder. Set aside.
  3. Heat the remaining 2 tablespoons of the olive oil in a skillet. Add the carrots, celery, onion, apples, nutmeg and fresh herbs. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften slightly. Remove from the heat.
  4. Stuff the turkey breast with the sauteed vegetables. Pour the broth into the stockpot with the turkey and place the sliced lemons around the sides. Use your hands to rub the spice mix all over the turkey.
  5. Roast the turkey for 30 minutes, then reduce the heat to 350°F and cover with foil. Let the turkey roast for another 2.5 to 3 hours, or until the internal temperature reaches 165°F.
  6. Remove the turkey and let it stand for 25-30 minutes. Carve and serve!