Coat turkey well with olive oil. Rub the turkey breast with rosemary, poultry seasoning, garlic powder, paprika, salt and pepper.
Heat a large Dutch oven on medium high heat. Brown turkey for 5 to 10 minutes, turning on each side so all of the skin browns, then remove and let rest.
Add carrots and celery and saute for 5 minutes. Add the broth to the pot and cook for a few minutes or until it comes to a boil.
Bake at 350 degrees F for about 1 hour and 30 minutes. Turkey should be removed when the thickest part registers 165 degrees on a meat thermometer.
Once the turkey is done, let it rest for 15 minutes on a cutting board before slicing and serving. It can be served with pan juices or premade gravy.
This is a perfect recipe to make a small Thanksgiving dinner or any Sunday meal. It's even easy enough to make for a hearty dish during the week!