Print
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.
Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 25 minutes
Servings 8 people
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
-
Preheat oven to 325F.
-
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.