How to Roast Whole Turkey Breasts
Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions:
- Preheat oven to 325° F.
- Remove whole breast from bag. Drain juices and pat dry with clean paper towels.
- Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan. If you don’t have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan.
- Brush or spray skin lightly with vegetable or cooking oil for best appearance.
- Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.
- Roasting time will vary if turkey is covered or placed in an oven-cooking bag.
- Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set.
You can roast a frozen turkey breast too. Just follow these steps:
- Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325° F for the first hour.
- Remove from oven and carefully remove gravy packet and refrigerate packet for future use.
- Turn breast skin side up, and brush or spray skin lightly with vegetable or cooking oil for best appearance. Return to oven.
- Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.
- Let breast stand for 10 minutes before carving.