1 5-6 lb. whole turkey breast
1/2 medium onion -- halved
1 stalk celery - cut in 1" pieces
1 carrot -- cut in 1" pieces
SEASONING MIXTURE:
2 teasponsoons kosher salt
1/2 teaspoon coarse ground black pepper
1-1/2 teaspoon poultry seasoning
1 teaspoon ground sage
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/3 teaspoon dried thyme leaves
4 tablespoons unsalted butter
Preheat oven to 325 degress. Wash turkey breast thoroughly and set aside on a plate to come almost to room temperature; Pat the turkey dry with paper towels. Pack onion, celery, and carrot into cavity. Place loosely wadded 12x12-inch piece of foil in entrance to cavity to prevent the turikey breast from toppling over in the oven. Place turkey breast on a rack in roasting pan, breast side up.
In a small bowl, combine all seasonings and butter in a small bowl and microwave on high about 30-40 seconds (or heat in small saucepan until butter is melted). Mix well and use a pastry brush to "paint" the mixture all over top and sides of turkey breat.
Cover with foil "tent" and pour about 1-1/2 cups water into the bottom of the roasting pan. Roast 1-1/2 hours. Remove the foil tent and roast 45-60 minutes longer. or until meat registers 160 degrees on an instant-read meat thermometer.
Remove the turkey breast fropm the oven and re-cover it with the foil tent. Let stand at least 30 minutes before carving.
Nutritional Information for 1 4-oz. serving: 240 Calories
Sugars 0 g; Carbohydrates 1 g; Total Fat 9 g; Sodium 640 mg; Cholesterol 60 mg; Protein 23 g; Fiver 0 g; Potassium 280 mg
Copyright © 2013 Carol Stevens, Shaboom's Kitchen, All Rights Reserved