01 of 07
Brine the Turkey Breast
Thaw the turkey if it's frozen (this takes 2 to 3 days in the refrigerator). Season the thawed turkey with salt and pepper inside and outside, and set aside.
Prepare a turkey brine and place the turkey inside. Store in the refrigerator overnight.
Get out a large glass or metal roasting pan and set it aside.Continue to 2 of 7 below.
02 of 07
Rinse and Dry the Turkey Breast
Rinse the turkey breast and then completely dry it using paper towels to absorb the excess liquid. This will help the butter adhere to the turkey.Continue to 3 of 7 below.
03 of 07
Spread on the Butter
Add a tablespoon of thyme, oregano, and garlic powder to a stick of softened butter.
Coat the turkey with the butter, making sure to spread the butter under the skin as well.Continue to 4 of 7 below.
04 of 07
Stuff the Bird
Set the turkey breast opening side up and spoon stuffing into the cavity. Don't pack it in, just fill it full.Continue to 5 of 7 below.
05 of 07
Roast the Turkey Breast
Heat the oven to 350 F.
Then place the filled breast on its side in the pan. You can tie the breast together with kitchen twine or just leave it as is.
Pour 1/2 cup to 1 cup chicken broth into the pan along with celery, onion, and carrots if desired. Place the turkey breast in the preheated oven.Continue to 6 of 7 below.
06 of 07
Baste While Roasting
Baste the bird several times during the roasting process. don't forget to baste the exposed stuffing as well so it doesn't dry out and keeps absorbing flavor.
When a meat thermometer inserted into the thickest part of the breasts registers 165 F the turkey breast is done. It should take 2 to 3 hours depending on the size of the turkey breast.
Remove from the oven, cover with foil, and let stand 10 minutes. Use this time to finish the gravy and the potatoes!Continue to 7 of 7 below.
07 of 07
Carve and Eat!
After the turkey breast has rested, carve it and serve with gravy and your favorite sides!