(not my picture! It went so fast I didn’t have time to get a photo!)
Do you have extra guests or does your family prefer white meat? Do you want to perfect a new rub or brining technique? Are you cooking for just a small gathering this year?
If your answer is yes to any of those then you may want to consider roasting a turkey breast.
Roast Turkey Breast
Step One: Thaw your meat….This can take up to a week in the fridge.
You will also need a probe thermometer I use this one (Click Here)
1 7-8 pound Bone In Turkey Breast (Thawed)
1 stick (softened) Butter
Salt & Pepper
Pre heat oven to 375 F
Pat the turkey breast dry and place in your roasting pan. Cover with a tea towel or paper towel and let set out for about 1 hour
(you don’t want to put cold meat in a hot oven – it will cook unevenly and the skin will be burnt before the meat is done!)
Smear on the butter getting all the nooks and crannies.
Sprinkle on the salt and pepper. (This is to taste but I tend to go heavy on the seasonings)
Stick your probe thermometer into the deepest part of the breast meat (without touching the bone)
Set the thermometer’s timer to go off at 160F. Remember to place the timer part OUTSIDE your oven. The timer’s wire is heat proof.
Place in oven (on the center rack) and roast until your timer goes off.
Vague I know. All ovens are different. It may take 1 1/2 hours or more. That’s the genius of the probe thermometer! I’ve learned to trust mine.
Tent with foil if the skin on the breast becomes too brown.
After your timer goes off. Take the turkey out of the oven and let rest for at least 30 mins (You always want to let meat rest before carving!)
Also, the meat’s temperature will climb while is rests (carry over) bringing it up to a final temp of 165F
~~~~~~~~~~~~~~~~~~~~~~
Kathleen Rear 