Ingredients
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1
-
1
-
3
-
1/2 - 1
-
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
Kittencal’s Moist Oven Roasted Turkey Breast, 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 , Nothing special or different, I made this for dinner tonight, but we haven’t eaten yet because I had to put the turkey back in the oven! I followed all of the instructions, the temperature was correct, but when I sliced into the turkey it was too pink near the bone! Maybe it has to do with the pan used to cook it in? Hopefully the extra time back in the oven will finish it without drying it out Fingers crossed! I will update after dinner!
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Steps
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1
Done
|
Set Oven to 325 Degrees F. |
|
2
Done
|
Grease a Roasting Pan Just Large Enough to Hold the Breast/S and Veggies (do not Use a Very Large Roasting Pan). |
|
3
Done
|
Pour 1 Cup Broth Into the Pan. |
|
4
Done
|
Rinse the Turkey Breast Well Under Cold Water Then Pat Dry Using Paper Towels. |
|
5
Done
|
Mix the Soft Butter With the Garlic Powder. |
|
6
Done
|
Using Hands Rub the Breast All Over With the Soft Butter Including Under the Skin. |
|
7
Done
|
Generously Season With Salt Then Season Lightly With Black Pepper. |
|
8
Done
|
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
Done
|
Cover/Tent Only the Breast With a Small Piece of Foil. |
|
10
Done
|
Roast Covered For 30-35 Minutes. |
|
11
Done
|
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
Done
|
Transfer to a Cutting Board (the Breast Temperature Will Continue to Rise to 170 Degrees) Then Tent Loosley With Foil. |
|
13
Done
|
*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. |
