Kittencal's Moist Oven Roasted Turkey

SkillScale: 3 We used this recipe for Christmas 2012 Dinner and it was delicious! It is a recipe we will repeat! Ingredients: 1 cup chicken broth (more if needed while roasting) 1 (6 lb) fresh turkey breast (with skin left on and if possible bone in ) 3 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder salt & freshly ground black pepper (to taste) 1 large celery rib, cut into thirds 1 large carrot, peeled and cut into chunks (about 1-1/2 to 2 inches) 1 onion, peeled and chopped Directions: 1 Set oven to 325 degrees F. 2 Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan). 3 Pour 1 cup broth into the pan. 4 Rinse the turkey breast well under cold water then pat dry using paper towels. 5 Mix the soft butter with the garlic powder. 6 Using hands rub the breast all over with the soft butter including under the skin. 7 Generously season with salt then season lightly with black pepper. 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. 9 Cover/tent ONLY the breast with a small piece of foil. 10 Roast covered for 30-35 minutes. 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). 12 Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil. 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 recipe.