Pat the turkey dry with paper towels to remove excess moisture.
Fold and roll back the bag around the top three times.
Place the cut up lemons and onions in a pile in the center of the roasting bag.
Pour the chicken stock into the bottom of the roasting bag.
Place turkey inside of bag on top of the onions and lemons.
Brush melted butter all over the turkey breast coating the skin inside and on top of the breast.
Sprinkle the rosemary over the top of the breast. Season with salt and pepper.
Close roasting bag with closure that accompanied the browning bag. Do not close the bag too tightly as the bag will expand during the cooking process.
Move the oven rack low enough in the oven to allow room for the bag to puff up without touching the top of the oven during the roasting process. Place turkey breast in the oven.
Bake 1 hour at 400 degrees. Then lower the oven to 300 degrees and allow turkey to finish cooking. Total time should be 2 1/2 - 3 hours depending upon size of the turkey breast. The internal temperature in the thickest part of the breast should reach 170 degrees.
Remove from oven. Allow the turkey breast to rest for at least 20 minutes.
Remove the turkey from bag and place on chopping board. Slice turkey and serve. The cooking liquid can be reserved to use for gravy. Hint: Remove the onions before making gravy. Squeeze the lemons into the broth for a flavor boost to the gravy.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/rosemary-turkey-breast-roasted-oven-bag/