Roast Turkey Breast

Fall is just around the corner, and soon leaves will be falling, temperatures will drop, and the nights will be getting longer. That is everywhere, except here in Florida. We will have longer nights, but nothing else changes. It will still in the 90's and leaves don't fall until spring. No matter where you are, it will be Thanksgiving before you know it.With the holiday, comes that all time favorite, TURKEY. My wife and I love turkey and eat it all year.  But for those of you who wait for Thanksgiving, here is a great recipe. I covered this before in the hot turkey sandwich recipe, but this gives more detail for creating the perfect slices of turkey. Since most holidays here are spent with a few friends who have no family in the area, I normally roast a breast.

Ingredients
1 6 to 8 pound turkey breast.
1 medium onion
3 stalks of celery
2 to 3 medium carrots (or a handful of baby carrots)
1 clove of garlic
1 stick of unsalted butter.
2 cups no salt added chicken stock
large piece of aluminum foil (for tenting)

Begin by preheating your oven to 325 degrees and place your oven rack in its lowest position.
Place your turkey breast on a roasting rack in a deep sided pan. Add the carrots, celery, garlic, and onions along with the chicken stock. Melt 2 tablespoons butter and brush the breast, covering it completely with butter.

Clean your dish and brush after every brushing  to prevent cross contamination. Center pan in the oven, close the door and leave it alone for at least 45 minutes. Melt more butter  and brush again at this point. I brush the turkey about every 45 minutes, keeping an eye on the skin to keep it from getting too brown. Once it has reached the perfect golden color, tent the breast with a large piece of foil. This will stop the browning and keep the bird from drying out.

If the turkey you bought has a pop out temperature sensor, start keeping an eye on it and remove the breast when it pops. If there is no sensor, insert a meat thermometer in the thickest part, being careful not to touch the bone, and remove when it reaches an internal temperature of 165 degrees.

Now for the most important part, don't carve the breast right out of the oven, Allowing it to rest 10 to 15 minutes will help the juices redistribute through the meat, creating juicy moist slices.