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Volume III
March 29, 2013

Weekly Home / Recipe Center

Roast Turkey Breast

Serves 6


1 4-5 pound turkey breast, skin on (see note below)
2 tbsp melted butter
kosher salt, to taste
freshly ground black pepper, to taste
1/2 cup chicken stock or turkey stock for basting

Preheat oven to 450°F. Place the turkey breast on a rack in a roasting pan. Brush turkey with the melted butter, then season generously with Kosher salt and black pepper. Roast for 45 minutes to 1 hour, basting twice with stock - once after about 15 minutes and again about 15 minutes later. When thermometer reads 155°F, remove the turkey from the oven. Cover loosely with foil and let it rest for 10 minutes before carving and serving. Serves 6-8 people. NOTE: 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 have your butcher roll and tie the boneless breast so that it cooks evenly. Another NOTE: You can use the pan drippings and stock from basting to make a simple pan gravy.


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