Roast Turkey Breast with Pan Gravy

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key ingredients:

Stir together the softened butter, poultry seasoning, garlic powder, onion powder, and pepper.

Prepare the oven.

Distribute half the compound butter under the skin and rub the rest all over the bird on the top and bottom.

Add the broth to the bottom of the pan. Stuff the inside of the turkey cavity with the onion, carrots, celery, parsley, and optional herbs or garlic cloves.

Roast the turkey at 425°F for 30 minutes.

Make the gravy.

Cut along one side of the breastbone with a sharp knife, then the other, cutting each breast off the bone, and keeping the skin intact.

Leftovers: Make our Turkey Stuffing Casserole with any leftovers.