Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
In a bowl, combine 20 g Butter, 1 Garlic clove, 5 g Fresh rosemary and 1 tablespoon Chicken seasoning.
Smother 1.2 kg Turkey breast in the butter mixture.
In a deep baking tray, add 2 Carrots, 1 Onion and 3 sprig Fresh rosemary. Place the turkey breast on top of the vegetables. Pour in 125 ml Vegetable stock, being careful to pour only over the vegetables, not the turkey.
Cover with foil and put the oven for 50 minutes.
Remove form the oven, baste with the juices and return to the oven, uncovered, for 20-30 minutes.
Notes
To make this more indulgent, you can wrap the turkey breast with bacon when the foil comes off and put it back in the oven to crisp up.
Don't forget to baste to meat, as it keeps meat moist by cooling the surface and slowing down the rate at which the meat cooks. The more gently the meat cooks, the juicier it will remain. Basting does mean opening the oven and losing some heat, but we do it at the same time as removing the foil. There is no need to baste the turkey more than once.
If you are using turkey breast with the bone in, then you will need to cook it for a little longer.
If you prefer, then oil can be used instead of butter.
Always check the turkey before the cooking time is up. Turkey is a lean meat, so it is easy to over cook it. They type of pan (and the size and shape of it) can affect the cooking time, so it's best to check it with a meat thermometer.
Always rest the meat for 10-15 minutes before serving, as this helps to lock the juices in before carving.