Roast Turkey Breast Recipe

Roasted turkey breast is a great alternative to roasting a whole turkey. A four-to five-pound turkey breast will feed six to eight people, it's a cinch to carve, and it's perfect for making sandwiches the next day. You can roast a turkey breast in about an hour, as compared with up to five hours for a whole turkey. Another bonus: with no dark meat to worry about, you can roast a turkey breast at a higher temperature than you would a whole turkey, so the skin gets nice and crispy while the meat remains moist and juicy. For this reason, be sure to get a skin-on breast rather than a skinless one. If you want to cook a bone-in turkey breast, that would be a half-breast, i. E. , a single breast. For boneless, you could do a half or a full (double) breast. Either way, just ask your butcher to roll and tie the boneless breast so that it cooks evenly. Finally, a whole turkey breast is a wonderful candidate for brining. Feel free to baste the breast as well. The pan drippings and stock from basting will help with making turkey gravy.