- 6 lb fresh turkey breast, on the bone, rinsed and dried
- 2 tbsp unsalted butter, softened
- Kosher salt
- Freshly ground black pepper
- 1 stalk celery, cut into 2 inch pieces
- 1 small carrot, peeled & cut into 2-inch pieces
- 2 small onions, peeled & quartered
Preheat oven to 325 degrees.
Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.
Carve the breast and serve.
Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.
Carve the breast and serve.
