Kittencal's Moist Oven Roasted Turkey Breast
photo by Marsha D.
- Ready In:
- 2hrs 40mins
- Ingredients:
- 8
- Serves:
-
6-8
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 rib, cut into thirds
- 1 large carrot, peeled and cut into chunks (about 1-1/2 to 2 inches)
- 2 onions, peeled and quartered (do not chop)
directions
- 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
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Your recipes are almost always five star winners in my house, and this was no exception! I had a 20 lb turkey that I quartered, and I filleted the breasts off the carcass, so I had skin on, but boneless, turkey breasts to work with. This recipe and method worked wonderfully for me! The turkey was moist and flavorful on its own, but it is also not so strongly flavored that the leftovers wouldn't work in, say, a soup later on. It sliced really well and held its shape, so it could work for sandwiches too. The only thing I might try is adding some thyme or sage to the garlic/butter mixture, for just a little extra herb flavor. I served this with rice, caramelized onions and lightly sauteed kale and chard. Delicious! Thank you!
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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.
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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!
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