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Newbie has a turkey breast question.
(Flibbyhivnif) wrote in message >...
> for a 3 pound breast you won't need a thermometer, season, foil it or
> cover in a similar size pan 250 degrees at a rate of twenty minutes a #,
> should come out just right
Just to be contrary - I always roast turkey breast uncovered, usually
on a baking sheet or shallow roasting pan, at high heat (450). Season
with whatever (Italian seasoning mix is fine, or else sage, thyme,
marjoram, oregano, S&P, with mashed garlic under the skin if you care
to take the trouble) and I like to drizzle with olive oil. Roast skin
side up. No I am too haphazard to remember how many minutes per pound
it takes but I try to check it before the hour is up. Baste if you
think of it but no harm if you don't. (Olive oil drizzle helps) Yes
you could brine it first, if you want to. Or not.
I'm sure the low temp and foil cover works fine. I like to get the
skin nice and crispy dark. You could also baste with a little chicken
broth to keep it moist (or that brine!)
Hope this helps.
Leila
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