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1
Heat oven to 400F You will reduce it later.
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Dump the vegetables into the bottom of a roaster.
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Add the chicken broth.
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You want about 1/2 of broth covering the bottom of the roaster so the vegetables dont burn.
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5
Rinse the turkey breast under cool water and dry with paper towels.
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6
Cut off any large wads of fat and discard.
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7
Set aside the gravy packet for later.
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8
Stir the butter, poultry seasoning and seasoned salt together.
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9
Gently insert your fingers under the skin to loosen the skin over the breast, leaving it attached at breastbone and sides.
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10
Smear the butter under the skin.
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Pat the top of the skin to distribute the butter evenly over the meat.
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Spray the skin generously with non-stick cooking spray or rub with some vegetable oil.
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13
Butter or margarine arent used as they contain water which will make the skin rubbery and the browning blotchy.
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Place the turkey breast on top of the vegetables.
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15
They act as a rack but wont leave dents in the bird.
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If you have a meat thermometer, insert it into the thickest part of the breast and make sure it isnt touching bone.
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IMPORTANT: REDUCE THE OVEN TEMPERATURE TO 325F when you put the turkey into the oven.
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Roast according to the chart on the turkey wrapping.
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It should take between 2 and 2 1/2 hours.
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Multiple breasts will take about the same amount of time, because you go by individual weight, not cumulative weight.
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You can put more than one breast in a roaster, but if they are touching each other they won't brown where they touch.
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RESIST the temptation to baste.
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Every time you open the oven, heat escapes, resulting in uneven cooking and pale, spongy skin.
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Feel free to open the oven to put in side dishes, but have them ready to slide in before you open the oven.
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Occasionally, turn on the oven light and check for browning.
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If the skin is getting too brown, remove the turkey, close the oven, tent the turkey with foil and slide it back into the oven.
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Also check the liquid in the bottom of the roaster.
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Add broth or water as needed.
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30 minutes before minimum time, check the temperature.
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30
Take the turkey out when it reads 155F There will be some carry over cooking and the temperature will go up to 165F within 15-20 minutes.
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Never rely on a pop-up timer in the bird, they are notoriously unreliable.
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Remove turkey from the roaster and place on a cutting board.
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Save the vegetables to make broth with the carcass tomorrow.
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34
They are overcooked and not good for eating as is.
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Tent the turkey with aluminum foil and set aside to rest at least 15 minutes; it will stay piping hot for a long time.
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Allowing meat to rest allows the juices to be reabsorbed, so the meat will be juicy.
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37
Pour the pan juices through a strainer into a large measuring cup.
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38
Add chicken broth to measure the amount of liquid called for on the gravy packet and follow directions on packet.
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39
When you are ready to serve the meat, cut down the side of the breast bone, following the ribs, cut off the entire breast half.
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40
Do the same on the other side.
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Slice the meat crosswise into serving slices.
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Cutting the meat this way gives it a more tender mouth feel.
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It wont be chewy or stringy.
