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 a dry herb rub on it and some citrus in the cavity. Place turkey breast side up on a roasting rack in your roasting pan, a deep pan with sides or the disposable ones provided. 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 pan). Using aluminum foil, make a loose tent to cover the entire breast. Bake for 2 hours at 350F then increase heat to 400F for an additional 15mins- 60 mins. ___6 lbs: 2 hours at 350F, then 15 minutes at 400F ___7 lbs: 2 hours at 350F, then 30 minutes at 400F ___8 lbs: 2 hours at 350F, then 45 minutes at 400F ___9 lbs: 2 hours at 350F, then 60 minutest at 400F Cooking times are estimates. ***Insert an instant read thermometer into the thickest part of the breast. It needs to reach at least 165F.*** Let turkey rest/stand for 20-25 mins. (covered in aluminum foil) and then slice using a sharp knife. Any time you cut, be sure to cut away from yourself in case the knife slips. 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. > >
