Don Mauer's High-Heat Roasted Turkey Breast

2 turkey breasts, 4 1/2-5 pounds each, with skin and bones1 quart chicken broth2 large carrots, peeled, trimmed and cut into 1-inch pieces2 large celery ribs, rinsed, trimmed and cut into 1-inch pieces2 medium onions, peeled, trimmed and cut into 1-inch piecesOne hour before they are to go into the oven, remove turkey breasts from refrigerator, rinse well under cold water, pat dry with paper towels and season all over with salt and pepper. Set aside at room temperature for one hour.Line a roasting pan with heavy-duty foil, pour chicken broth into pan, add vegetables to pan, seat a V-shaped roasting rack in the pan, lightly spray rack with vegetable oil, and then set the turkey breasts, skin side up, on the rack.Place oven rack in lower third position and heat oven to 450 degrees. When oven is hot, roast breasts for 30 minutes. Rotate pan 180 degrees and continue roasting 40 to 45 minutes more. An instant-read thermometer inserted half way into the thickest part of the breast (not touching the bone) should register 170 degrees. If not, roast for 10 to 15 minutes more and check temperature again.Remove roasting pan from oven and allow breasts to rest for 15 to 20 minutes. Remove skin and carve into slices. Serve immediately.Serves six to eight.Nutrition values per 3-ounce serving: 117 calories (4.9 percent from fat), 0.6 g fat (0.2 g saturated fat), 0 carbohydrates, 0 fiber, 26.2 g protein, 72 mg cholesterol, 45 mg sodium.