The Recipe
Kittencal's Moist Oven Roasted Turkey Breast
8
Ingredients
DESCRIPTION
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 Kittencal's Easy No-Fail Make Anytime Turkey Gravy --- 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.
INGREDIENTS
- 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)
DIRECTIONS
NUTRITION
Calories | 792 | 40% | |
Cholesterol | 310 | 103% | |
Carbohydrates | 5 | 2% | |
Fat | 38 | 49% | |
Protein | 101 | 202% |