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1
Set oven to 325 degrees F.
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2
Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan).
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3
Pour 1 cup broth into the pan.
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4
Rinse the turkey breast well under cold water then pat dry using paper towels.
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5
Mix the soft butter with the garlic powder.
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6
Using hands rub the breast all over with the soft butter including under the skin.
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7
Generously season with salt then season lightly with black pepper.
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8
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.
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9
Cover/tent ONLY the breast with a small piece of foil.
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10
Roast covered for 30-35 minutes.
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11
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).
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12
Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil.
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13
*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.
