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1
Position a rack in the lower third of the oven and preheat to 450 degrees.
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2
Place the 2 onion halves next to each other in the center of a roasting pan.
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3
Line up the carrots, celery, and parsnip on either side.
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4
Tuck the garlic in among the other vegetables.
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5
Rinse the turkey breast and pat dry with paper towels.
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6
Working your hand carefully under the skin of the turkey to avoid tearing it, separate the skin from the meat on both sides of the breast, but do not detach it.
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7
Pat the meat dry with a paper towel.
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8
Rub half the butter over the meat under the skin on each side of the breast.
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9
Season with 1 teaspoon salt and 1/8 teaspoon pepper.
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10
Pull the skin down to cover the meat.
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11
Set the breast skin side down on top of the vegetables.
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12
Pour in 3 cups stock.
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13
Roast the turkey for30 minutes.
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14
Decrease oven temperature to 325 degrees.
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15
Turn the breast to rest on one side and baste the breast with the liquid in the pan.
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16
Roast for another 30 minutes.
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17
Turn the breast to rest on the opposite side, and baste again with the pan liquid.
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18
Roast for another 30 minutes.
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19
Turn the breast skin side up in the pan and baste again.
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20
If the liquid has begun to evaporate, add the remaining 1 cup stock to the pan.
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21
Roast for 30 minutes, baste, then continue roasting until an instant read thermometer inserted into the thickest part away from the bone registers 165 degrees, 2-2 1/2 hours total.
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22
If the top of the breast begins to overbrown, tent loosely with foil.
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23
Remove the turkey from the oven and transfer to a cutting board.
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24
Let it rest for 20 minutes.
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25
Carve into slices and serve at once.
