Roasted Turkey Breast

Whether it is for Thanksgiving, Christmas, or an everyday meal, turkey is the healthiest choice of meat. The secret to making a moist, flavorful turkey is to brine the meat and season it very well before baking. The combination of herbs and butter do play an important part in flavoring the turkey, as well. I like to make a simple turkey dinner by placing the vegetables underneath the turkey sitting on top of them while baking. This will also contribute to the moisture of the meat. When the whole thing is done, serve the roasted vegetables alongside with the turkey as a one pot meal go to underline

Ingredients:
1 whole turkey breast with bone
Assorted vegetables, and fruit such as:
Carrots, celery, turnips, onions, oranges, potatoes, and lemons
Herbs: rosemary, garlic, sage, and parsley
1/2 cup butter, softened
1/4 cup olive oil
Seasonings: garlic powder, paprika, cayenne, poultry seasoning, salt, and pepper

Directions:
Brine the turkey breast overnight. Remove, wash, and pat dry (the brine solution posted on Nov, 24, 2011)
Rough chop all the vegetables and herbs and place on a large baking sheet. Sprinkle with salt, pepper, and oil. Pour 1/2 cup chicken broth and 1/2 cup white wine over the vegetables.

 

Slice lemons and place under the turkey skin. Place soft butter under and on top of the turkey. Sprinkle turkey with seasonings and place turkey on top of the vegetables.

Cover with tight foil.

Preheat oven to 375°. Bake turkey for 1 hour. Remove the foil and let turkey bake for another 30 minutes or until the meat thermometer inserted into the thickest part of the turkey breast registers at
160 degrees.

 The juice from the baking process makes very good gravy to serve alongside with the turkey.