Kittencal's Moist Oven Roasted Turkey Breast

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

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• Prep Time
• 0 hours 10 minutes
• Cook Time
• 2 hours 30 minutes
• Yield
• 1 (420 g)