ROASTED BONE IN TURKEY BREAST RECIPES

Steps:

• Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

Steps:

• Position a rack in the lower third of an oven and preheat to 450°F.
• Place the 2 onion halves next to each other in the center of a roasting pan. Line up the carrots, celery and parsnip on either side. If using the garlic, tuck it in among the other vegetables.
• Rinse the turkey breast and pat dry with paper towels. Working your hand carefully under the skin of the turkey to avoid tearing it, separate the skin from the meat on both sides of the breast, but do not detach it. Pat the meat dry with a paper towel. Rub butter over the meat under the skin on each side of the breast. Season with the salt and pepper. Pull the skin down to cover the meat. If necessary, stick toothpicks through the skin and the ribs to secure the skin. Set the breast, skin side down, on top of the vegetables. Pour in 3 cups of the broth. Roast for 30 minutes. Reduce the oven temperature to 325°F. Turn the breast to rest on one side and baste with the liquid in the pan. Roast for another 30 minutes. Turn the breast to rest on the opposite side and baste again with the pan liquid. Roast for another 30 minutes. Turn the breast skin side up and baste again. If the liquid has begun to evaporate, add the remaining 1 cup broth to the pan. Roast for another 30 minutes, baste and then continue roasting until an instant-read thermometer inserted into the thickest part away from the bone registers 165°F, 2 to 2 1/2 hours total at 20 minutes per pound. If the top of the breast begins to overbrown, tent loosely with aluminum foil.
• Remove the turkey breast from the oven and transfer to a cutting board. Let it rest for 20 minutes. (The internal temperature of the meat will rise to 170°F during the first 10 minutes of resting, and the juices will settle.) Carve into slices and serve immediately. Serves 10 to 12.
• Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).