Kittencal's Moist Oven Roasted Turkey Breast

Kittencal's Moist Oven Roasted Turkey Breast created by Marsha D.

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.

Ready In:
2hrs 40mins
Serves:
Units:

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)
  • 12 - 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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"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."
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  1. VLizzle
    Nothing special or different
    Reply
  2. Linda M.
    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 I 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!
    Reply
  3. Alexis B.
    I tried this last year for thanksgiving. I was delicious! We had a big dinner and so we had a small brisket and small ham as well but the turkey was the first to go. Everyone loved it. I'm making two turkey breast with this recipe this year.
    Reply
  4. Nevdiliel
    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!
    Reply
  5. LHELER
    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!
    Reply
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