I prepare this often---for a special dinner or for a party. It's lovely on the buffet, easy to carve, and yummy-tasting. Besides, non-red-meat-eaters and non-pork-eaters won't be offended :-) (Updated 11/29/2013)

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

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

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