I stole this recipe for Roast Turkey Breast from the Food Network Kitchen at Foodnetwork.com. This recipe for Roast Turkey Breast is easy and straight forward. Celery, carrots and onions are used to cover the bottom of a roasting pan. A turkey breast is placed on top of the vegetables and rubbed with butter (yes, I said butter) and seasoned. The turkey is placed in the oven and roasted for about 2 hours. Making a Roast Turkey Breast using this recipe helps keeps Thanksgiving stress free.
Preheat oven to 325F. Scatter 1 stalk celery (cut into 2 inch pieces), 1 small carrot (peeled and cut into 2-inch pieces) and 2 small onions (peeled and quartered) on the bottom of a roasting pan just large enough to hold the turkey. (You can add more vegetables if needed to cover the bottom of the pan, also you can sub in baby carrots.)
In a small bowl combine 4 tbsp softened unsalted butter, 2 tbsp salt, 2 tsp freshly ground black pepper and 2 tbsp poultry seasoning.
Mix until seasoning is thoroughly mixed into the butter.
Place a 6-pound fresh turkey breast, on the bone, rinsed and patted dry on top of vegetables. Rub the turkey with the butter, including the cavity of the breast.
Add 1 cup of chicken broth to the roasting pan with the vegetables. Baste the turkey every 30 minutes while cooking, adding more stock if the stock in the pan evaporates while cooking.
Roast turkey for a total of 2 to 2 ½ hours or until an instant read thermometer inserted in the thickest part of the roast registers 160 F.
Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests). Carve as desired, I like to place all of the meat on one plate.
Roast Turkey Breast
This recipe for Roast Turkey Breast is easy and straight forward. Celery, carrots and onions are used to cover the bottom of a roasting pan. A turkey breast is placed on top of the vegetables and rubbed with butter and seasoned. The turkey is placed in the oven and roasted for about 2 hours.
Ingredients
- One 6-pound fresh turkey breast on the bone, rinsed and patted dry
- 2 tbsp unsalted butter softened
- Kosher salt and freshly ground black pepper
- 1 stalk celery cut into 2 inch pieces
- 1 small carrot peeled and cut into 2-inch pieces
- 2 small onions peeled and quartered
Instructions
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Preheat oven to 325F.
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Rub the turkey with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 ½ hours or until an instant read thermometer inserted in the thickest part of the roast registers 160 F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests).
Recipe Notes
Mix the salt and pepper with the butter, I also add poultry seasoning and/or garlic chicken seasoning. Then I spread the butter mixture on the turkey. Add 1 cup of chicken broth to the roasting pan with the vegetables. Baste the turkey every 30 minutes while cooking, adding more stock if the stock in the pan evaporates while cooking.