Roasted Turkey Breast


As soon as it gets close to Thanksgiving, Tom asks me what I'm making. I tell him and then he asks me when are we having a "traditional" Thanksgiving. There's actually nothing traditional about the Thanksgiving that he wants, it's just what he's used to.
So usually, a few days after I host Thanksgiving for everyone and  force suggest they try out my new recipes,we have a very basic Thanksgiving for just Tom and I. I don't make anything unusual or fancy and its all about speed and comfort food.

Since it's just the two of us, there isn't any sense in picking up a full sized turkey and being stuck with leftovers for weeks, so we just use a small turkey breast.

Roasted Turkey Breast
Source: A Cookaholic Wife Creation
Yield: 4-6 servings
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    • 3 lb. turkey breast
    • 1 small onion, quartered
    • 1 carrot, cut into 3" pieces
    • 1 stalk celery, cut into 3" pieces
    • 1 stick butter, cut into pieces
    • 1 tsp. garlic powder
    • 1 tsp. sage
    • 1 tsp. rosemary
    • 1 tsp. thyme
    • salt and pepper
1. Preheat the oven to 325 (or temperature as listed on the turkey). Remove any wrappers from the turkey and use a sharp knife to pull the skin away from the meat but not cutting through it.
2. Place half of the pieces of butter on the bottom of a baking dish. Place the remaining pieces of butter under the skin of the turkey. Season the turkey with the herbs and place the vegetables around the turkey in the baking dish.
3. Cook for 1 hour and 45 minutes (or time listed on turkey package). Let rest for 10 minutes. Slice turkey breast and serve hot.

Yum! The turkey is super juicy and with all of the butter used, the skin gets nice and crispy.

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