No one should have to endure dry turkey. After years of serious study and experiments with turkeys, I came up with this recipe that truly is perfect. It's flavorful and never ever dry, and best of all it's SO very easy.
Author: Gwen
Serves: 7-9 servings
Ingredients
1 7-7½ pound turkey breast, thawed
1-2 Tablespoon butter, melted
¼ teaspoon MSG free Season Salt, or herb blend of your choice
Instructions
Preheat oven to 375*
Remove giblets (don't forget to check under the skin at the neck too)
Rinse your turkey with cold water inside and out, and pat dry with paper towels.
Place in a shallow roasting pan.
Melt butter and stir in herbs or spice blend.
Depress plunger on a marinade injector, and draw up a Tablespoon of seasoned melted butter.
Jab the injector deep into the breast meat and slowly press the plunger, injecting butter into the meat. Repeat 3-4 places on each side of the bird.
Rub in any butter drips, and cover tightly with heavy duty foil.
Place in oven & set the timer for 30 minutes.
When your timer goes off, reduce the heat to 200*, and slow roast for 2 hours.
Remove from oven, and turn temp up to 400*
When oven is VERY hot, remove foil and place bird in to brown up skin, approx 10 minutes.
Allow to rest for 10-15 minutes before carving.
Notes
Expect your bird to take 2-3 days to thaw in the fridge if it's been in a deep freezer. I like to allow about 3½ to 4 hours to slow roast a turkey breast.
Recipe by Gwen's Nest at https://gwens-nest.com/perfect-roast-turkey-breast-recipe/