KITTENCAL'S MOIST OVEN ROASTED TURKEY BREAST

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Kittencal's Moist Oven Roasted Turkey Breast image

Cooking time is only approximate for a 6-pound bone-in turkey breast, for a larger breast cooking time will need to be adjusted, whatever the size of turkey breast roast until a meat thermometer reads 160 degrees F, for perfect doneness a meat thermometer (instant or regular) should be used --- for the very best flavor a turkey breast with the skin left on is an absolute must and the bone left in would be another plus --- don't forget to save the pan juices to make your favorite gravy or see my recipe#145064 --- a 6-pound turkey breast should feed 4-6 people if you are serving more I suggest to make two or even three depending on how many people you are feeding, you may make all the breasts in the same roasting pan --- NOTE for the best flavor and tenderness it is strongly advised to use a fresh only turkey breast not previously frozen then thawed.

Provided by Kittencalrecipezazz

Categories     Turkey Breasts

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Set oven to 325 degrees F.
  • Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan).
  • Pour 1 cup broth into the pan.
  • Rinse the turkey breast well under cold water then pat dry using paper towels.
  • Mix the soft butter with the garlic powder.
  • Using hands rub the breast all over with the soft butter including under the skin.
  • Generously season with salt then season lightly with black pepper.
  • 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.
  • Cover/tent ONLY the breast with a small piece of foil.
  • Roast covered for 30-35 minutes.
  • 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).
  • Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil.
  • *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.

Nutrition Facts : Calories 791.7, Fat 37.9, SaturatedFat 12.4, Cholesterol 310.1, Sodium 461.2, Carbohydrate 5.2, Fiber 1.1, Sugar 2.5, Protein 100.8

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