Ingredients for Kittencal's Moist Oven Roasted Turkey Breast
- 1 cup chicken broth
- 1 (5-7 lb) bone-in turkey breast
- 4 tablespoons softened butter
- 1 teaspoon garlic powder
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 2 cups chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
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How to Make Kittencal's Moist Oven Roasted Turkey Breast
- Preheat oven to 325°F (160°C).
- Grease a roasting pan large enough to hold the turkey breast and vegetables.
- Pour 1 cup of chicken broth into the roasting pan.
- Rinse the turkey breast thoroughly under cold water and pat completely dry with paper towels.
- In a small bowl, mix 4 tablespoons of softened butter with 1 teaspoon of garlic powder.
- Using your hands, rub the butter mixture all over the turkey breast, including under the skin.
- Generously season the turkey breast with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Scatter 2 cups chopped celery, 1 cup chopped carrots, and 1 cup chopped onions into the roasting pan over the broth.
- Place the turkey breast skin-side up on top of the vegetables.
- Loosely tent the turkey breast with a small piece of aluminum foil.
- Roast covered for 30-35 minutes.
- Remove the foil and continue roasting for another 2 hours, or until a meat thermometer inserted into the thickest part of the breast (away from the bone) registers 160°F (71°C).
- Transfer the turkey breast to a cutting board and loosely tent with foil to rest for at least 15 minutes before carving.
- Serve and enjoy! Don't forget to make gravy with the pan juices!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
9g
Fat
62g
Carbs
1g
