This recipe will work for a whole turkey as well. Just allow more roasting time. You probably will want to double the rub as well.
6 pounds turkey breast
2 Tbsp butter, softened
2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp celery salt
2 stalks celery
1. Preheat oven to 325, using the convection option if available.
2. In a small bowl, combine the butter, salt, pepper, and celery salt.
3. Thoroughly wash and pat dry the turkey breast and, using your fingers loosen the skin from the meat, taking care not to tear the skin. Rub the spice mixture generously inside and on top of the skin the turkey, as well as inside of the breast. Insert a probe type thermometer into the thickest part of the breast.
4. Cut the onion into 4 thick slices and the celery stalks in half. Place one slice of onion and one celery half inside the cavity of the bird. Arrange the remaining onion and celery in the bottom of a heavy roasting pan or oven proof skillet to act as a rack and pose the bird on top. Pour 1 cup of water into the bottom of the pan. Check occasionally to make sure the pan doesn’t cook dry and add more water if necessary.
5. Bake the turkey until the temperature reaches 165°. This will take about 20 to 25 minutes per pound. Remove the turkey to a platter, tent with heavy aluminum foil, and let rest 20 minutes before carving. If desired, make Roast Turkey Gravy in the roasting pan while the turkey is resting.