Directions

1. Preheat oven to 350 degrees.
2. In a bowl, mix together 1/4 cup butter, garlic, poultry seasoning, salt, and pepper to make a herb butter.
3. Loosen the skin with your fingers an brush half of the herb butter over the turkey breast and under the skin. Save the rest of the butter.
4. Layer onion, carrots, and celery in the bottom of the baking pan with tablespoon of water. Make a loose tent with aluminum foil and place in oven.
5. Roast for 1 hour and baste with remaining herb butter. Continue roasting until juices run clear and temperatures (in the thickest part of the breast) are 165 degrees. Remove tent for the last 5 minutes of cooking.
6. Set breast aside to rest. Strain vegetables and drippings and place drippings in a skillet. Skim grease and leave 1 Tablespoon in skillet. Place on low heat. Add 1 tablespoon of butter, scraping up the brown bits. Slowly wish in chicken stock and flour until there are no lumps. Simmer until thickened.