5 - 20lb Fresh or Frozen Turkey Breast
1/4 Cup Butter, melted
12 oz Chicken Broth
1/2 Cup Beer
1 - 2 Tablespoons of Mayonnaise
Salt and Pepper to taste
Preheat oven to 300
Place turkey in a roasting pan, can be foil or parchment paper lined for easy clean up.
Combine the melted butter, chicken broth and beer and pour over the turkey.
Rub the mayo over the exterior this will yield a nice, crispy outside.
Add salt, pepper and garlic powder.
Bake in the oven uncovered until the internal temperature of the turkey on a instant read thermometer reaches 170, in the last 30 minutes raise the oven temp to 350 to crisp the skin. Depending on size may cook for 2 - 3 hours. If skin begins to crisp quickly, tent with foil. Half way through cooking baste with juices, if more is needed, melt more butter and combine with chicken broth for basting.
Remove from oven and allow to rest for about 20 minutes.
For the gravy: Add the pan drippings to a sauce pan, add 1 tablespoon of cornstarch or flour to a glass of warm water to dissolve the corn starch. Taste gravy for seasoning and serve when thickened, if too thin add more cornstarch.
Serve with mashed potatoes and corn.