I didn’t bother with either the celery or the onion. I rubbed the breast all over with butter rather than cooking spray, then with the combined seasonings. Lemon pepper didn’t appeal to me so I substituted a new seasoning I’ve been wanting to try, “McCormick’s Grill Mates Smokehouse Maple Seasoning,” along with the remaining spices as directed. I had a 6.69 pound breast, and it was cooked to a perfect 170-175 degrees in just under 2-1/2 hours. I would suggest NOT cooking the turkey to the 185 degrees as this recipe directs. I did not baste it at all – not only is that not necessary, but by not doing so, I was rewarded with a nicely browned turkey breast with crispy skin, that most certainly didn’t take as long to cook as it would have had I opened the oven door every half hour. While the turkey rested, I made my gravy as I normally do – with the pan drippings, flour and chicken broth. This was so moist and tender, and the recipe, for the most part, is a good foundational recipe.
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I didn’t bother with either the celery or the onion. I rubbed the breast all over with butter...