The Best Roast Turkey Breast

OUTRAGEOUSLY-GOOD ROAST TURKEY BREAST
Thaw a 4- to 7-pound turkey breast. Dry well and rub
salt and pepper in the cavity. Place in a small
roasting pan with a couple of stalks of celery and
half an onion, quartered. Place 2 large squares of
butter on top of the breast and loosely tent it with a
square of aluminum foil to keep it from over-browning.
 
Bake in a preheated 325-degree F. oven 25 minutes per
pound. After the first 15 minutes of cooking, when
the butter has melted, baste the breast with 1 cup of
dry white wine and continue to baste every 15 minutes
until done. Baste as above-outlined even if label
says �self-basting�. Add additional wine as needed to
prevent drippings from burning.
Serve hot with gravy and dressing or at room
temperature or cold for sandwiches.
This is really good and the every-15-minute-basting
makes it special. Slice it thin and the sandwiches
are wonderful with mayo and lettuce. 
JJ
 
 
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Category:Cathy's Recipes