Moist Oven Roasted Turkey Breast

By Addie

"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." By Kittencalskitchen on September 09, 2008

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 ribs, cut into thirds
• 1 large carrots, peeled and cut into chunks ( about 1-1/2 to 2 inches)
• 2 onions, peeled and quartered ( do not chop)

Preparation

Step 1

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.
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REVIEWS:

I love it when simple-to-prepare recipes turn out FABULOUS! This is such a case. This turkey turned out perfectly. Nice and crispy skin, tender and very moist on the inside. Sometimes white meat can be dry, but this was not in the least bit dry. The simple flavoring from the butter, garlic powder, salt and pepper was perfect. The turkey was the star here. I did make some pan gravy and did eat the onions and carrots with it. Perfect directions. Perfect recipe. Thank you!

An AMAZING, perfect recipe! I'm on a low-fat diet, so I only used 1 Tbsp butter for the entire recipe, and it still turned out so moist! I also did add 1 tsp of poultry seasoning to the butter because it reminds me of the taste of stuffing (which I can't have on this diet). Yum, yum, yum!

This was SO delicious. My family thinks turkey is always dry (and they're right; mine usually is) but for some reason when I just cook the breast, they all love it. This recipe makes for a very moist bird. I used bouillon in the pan, and added some extra spices in the rub. Got the bones on the stovetop now for some turkey soup! Thanks, Kittencal.

Another wonderful recipe from Kittencal! I made this today and it was AMAZING!! The breast came out so moist that I thought it was dark meat! I followed the recipe exactly. I couldn't find a fresh turkey breast, so I had to go with a frozen one, but it was still so fantastic. The skin color came out beautiful and picture perfect. I wished I had snapped a photo of it, but as soon as it finished resting, I turned around and my fiance was already carving into it! Thank you for posting another amazing recipe!

Can't go wrong with a recipe from kittencal! Thanks so much for another great one! I used vegetable oil rather than butter, just because I don't getting butter all over my hands...I know, pathetic. Didn't have enough onion for that and the salads, so I just used a little dry onion...they didn't eat the veggies anyways. It really DID get done in less than 3 hours, which amazes me, because I've had them cook for 5 hours before and still not get done. I suppose it had to do with tenting the foil? Anyways, yum! Thank you!

This recipe was mighty good! The baking time was perfect. My turkey breast came out so moist and tender and the veggies was very favorable. I didn't make any gravy. Didn't need any actually. This is another keeper for my cookbook. Thanks for sharing the recipe :)

This was absolutely delicious! I made this 2 days after Thanksgiving because I didn't get enough leftovers, and this recipe made the turkey mouth-watering and perfectly moist! I didn't make gravy because frankly, the turkey didn't need any. It was perfect on it's own! Thanks for posting this, Kittencal! I will definitely be using this recipe from now on.