Kittencal's Moist Oven Roasted Turkey Breast

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 cup chicken broth (more if needed while roasting)
• 1 (6 lb) fresh turkey breast (with skin left on and if possible bone in )
• 3 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder
• salt & freshly ground black pepper (to taste)
• 1 large celery rib, cut into thirds
• 1 large carrot, peeled and cut into chunks (about 1-1/2 to 2 inches)
• 2 onions, peeled and quartered (do not chop)

Recipe

• 1 set oven to 325 degrees f.
• 2 grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan).
• 3 pour 1 cup broth into the pan.
• 4 rinse the turkey breast well under cold water then pat dry using paper towels.
• 5 mix the soft butter with the garlic powder.
• 6 using hands rub the breast all over with the soft butter including under the skin.
• 7 generously season with salt then season lightly with black pepper.
• 8 scatter the celery, carrots and onions into the pan over the broth, then place the breast skin-side up over the veggies in the pan.
• 9 cover/tent only the breast with a small piece of foil.
• 10 roast covered for 30-35 minutes.
• 11 remove the foil from the top of the breast and continue to roast for another 2 hours or until a meat thermometer inserted in the thickest part of the breast away from the bone reads 160 degrees f (note if the broth evaporates in the bottom of the pan then continue to add in more as needed).
• 12 transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil.
• 13 *note* if you are planning on making gravy discard the vegetables or you may save them to eat, the choice is up to you, then drain the pan juices though a fine colander into a saucepan, allow to cool, skim off the fat and use the pan dripping to make your favorite gravy.