Sometimes, there’s nothing better than a simply roasted turkey breast, especially at the Holidays. I take it up a notch by injecting melted poultry seasoning-infused salted butter into the actual breast meat, which creates a moist, flavorful meat. I also love to use a brown-in bag, which cuts down on mess, heastens the cooking time & helps to create a delicious meat. Serve the turkey breast with slider rolls, condiments…my favorite is Cranberry Mostarda…& you are ready to entertain!
Defrost your turkey breast, if necessary. Unwrap & dry the surface with paper towels.
When ready to roast your turkey, preheat your oven to 375˚.
Either melt the butter or soften it. If melting the butter, add the poultry seasoning before melting & "poach" the seasoning in the melted butter. It's best to melt the butter in your microwave. If not melting, allow the butter to soften at room temperature, then mix the poultry seasoning with the softened butter to make a paste.
If you have melted the butter, then you will get to inject the seasoned butter with an injector or an needle, using a syringe & injecting the seasoned butter throughout the breast. If using softened butter, simply spread the softened butter under the skin, on the underside of the turkey & on the skin as well.
Put a heaping tablespoon of flour in the brown-in bag. Insert the turkey & close it tight with the tie that comes with the bag. Put 4 slits in the top of the bag with a sharp knife.
Place the turkey in a roasting pan. Insert a temperature probe into the thickest part of the turkey.
Place the roasting pan in your oven. Roast for about 3-3½ hours, or until the temperature probe reaches 170˚. Remove from the oven. Cut open the bag, lift out the turkey onto a carving board, & allow to rest for 10-15 minutes so the juices redistribute.
Thinly slice the turkey & serve on a serving platter. Slice the slider rolls horizontally in half & place on a second serving platter. Serve your favorite condiments...we love Cranberry Mostarda & Dijon mustard.