Kittencal'S Moist Oven Roasted Turkey Breast - cooking recipe

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)
2 onions, peeled and quartered (do not chop)

Preparation

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