Keep your turkey breast in the coldest part of your refrigerator or at a temperature of 41F or lower. Preheat oven to 350F. Unwrap turkey (be careful as juices may have been released) and dispose of juices, wraps and aluminum pans (if you’re using your own pan). Turkey has an herb rub on it & some citrus slices in the cavity. Leave the turkey breast in the disposable pans or place it with the breast side up on a roasting rack in a roasting pan or in a deep pan with sides. If using the disposable pan, place it on a baking sheet for stability and ease in removing from oven. Lightly spray the turkey breast with oil spray or rub down with oil or butter. Add 4 cups of water to the pan (or enough to cover the bottom of the pan). Using aluminum foil, make a loose tent to cover the entire breast. Bake for 2 hours at 350F then increase heat to 400F (see additional times based on weight). ___7 lbs: 1hr50 mins at 350F, then 10 minutes at 400F ___8 lbs: 2 hours at 350F, then 15 minutes at 400F ___9 lbs: 2 hours at 350F, then 30 minutes at 400F ___10 lbs: 2 hours at 350F, then 50 minutes at 400F ___11 lbs: 3 hours at 350F, then 60 minutes at 400F ___12 lbs. 2 hours at 350F, then 70 minutes at 400F These cooking times are estimates & ovens vary significantly. ***Insert an instant read thermometer into the thickest part of the breast. It needs to reach at least 160F before you remove it from the oven (according to US Dept of Agriculture) and ultimately at least 165F during rest period*** Let turkey rest outside the oven for at least 20-25 mins (covered in aluminum foil) and then slice using a sharp knife. Recommended Carving method: Cut the meat directly down the breastbone that runs down the center of the turkey. As you gently work your way to the bottom, the breast should slide off in large pieces. Lay the breast on a cutting board skin-side up and slice into serving pieces. > >
