| Level: | Easy |
| Total: | 9 hr 15 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 2- to 3-pound bone-in, skin-on split turkey breast
- BBQ Chip Dust, recipe follows
- 8 ounces parsnips, cut into 2-inch chunks
- 8 ounces sweet potatoes, cut into 2-inch chunks
- 8 ounces baby potatoes
- 2 tablespoons avocado oil
- 2 teaspoons light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons dry ancho chile powder
- 1 teaspoon granulated garlic powder
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
Instructions
- Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
- Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
- In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
- Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook’s Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
- Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
- Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 734 |
| Total Fat | 31 g |
| Saturated Fat | 8 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 85 g |
| Cholesterol | 245 mg |
| Sodium | 903 mg |
Reviews
I liked it a lot and others that had it, will be making again soon. not at all dry, I have a convection over and used it they are the same as an air frier, I had to cook it though 10 mins longer and I made extra dust and put it on the night before like a dry brine and used paprika doing that about an 1/2 teas.
CAN YOU MAKE THIS IN A TOASTER OVEN ? PLEASE TELL US HOW TO MAKE THIS/WHAT TEMP AND HOW LONG !!
Can you do this in the oven if you do not have an air fryer? If so, what degree oven and how long to cook?
Need oven recipe please
Will be making this dish this weekend. In preparation for this I added together the ingredients for the BBQ chip dust. Mine did not seem to be like the bbq flavor found in a bag of chips so I made some modifications. I halved the amount of salt and cayenne pepper and added 2 tsp of smoked paprika. Now my mix is very similar to what a bag of bbq chips tastes like.
Aren’t reviews supposed to be a rating of what you thought of the recipe after you made it? Just confused over some of these posts. It’s about the recipe, chefs.
It was terrible. I made per instructions, however roasted in the oven. It was bland. Husband always looks for the positive, but he declared the leftovers not even worthy of sandwiches, and he loves turkey sandwiches. And the infomercial had already put me off, but I had hope since I usually like Jeffs recipes.
For those who asked for an oven version, FN has a recipe called “Seared Turkey Breast with Root Vegetables and Chardonnay Gravy.” I found it beneath Jeff’s recipe, or you can just do a search. Sorry Jeff- love all your commercial-free recipes!
This is a fifteen minute Ninja infomercial. Way too specific for a show like this, almost offensive given the lack of alternative directions. We love Jeff, and it’s unfortunate he went in this direction.
Looks fantastic. Great for two people. Can we please have the oven directions so we make sure it’s just as good.