Make sure you use the broth and butter or you will not have enough pan drippings to make gravy ........and this makes the most delicious gravy and moist turkey.
3 ¼ hours | 10 min prep
SERVES 12 , 1 turkey
1 (5-20 lb) fresh or frozen turkey breast (thawed) or turkey
1/4 cup butter, melted
1 (10 1/2 ounce) can chicken broth
1-2 tablespoon mayonnaise
Place turkey or turkey breast in a roasting pan.
(I use a foil-lined 13x9-inch pan)
Combine melted butter and chicken broth.
Pour over turkey.
Rub mayonnaise all over turkey's exterior.
Salt lightly if desired.
Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
Remove from oven and let sit for about 30 minutes before slicing.
Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both
