Kittencal's Moist Oven Roasted Turkey Breast

READY IN: 2hrs 40mins


  • 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)


  • 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.