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Starting with a short end, roll turkey breast into a tight log to completely enclose stuffing. Take the reserved piece of skin and fit it over the seam of the turkey log. 5.
For an oven set to 325°F, FoodSafety.gov recommends the following roasting times based on the weight of a fully thawed turkey: 4 to 6 Pounds (Breast) Cooking Time. 1 1/2 to 2 1/4 hours.
Place the dough between two sheets of parchment, roll it out 1/4 inch thick and freeze it at least 1 hour. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board. Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact.
Keeping with the theme of understated yet flavorful turkey, this roast turkey breast recipe features a sweet and buttery rub made with apricot jam, ground mustard, hot paprika, garlic and fresh herbs.
Dark meat takes longer to cook, so by the time the legs and thighs reach a safe temperature, you run the risk of the breasts being overcooked. While roasting a turkey is simple, it will take up ...
The suggested cooking times below are for a turkey that's roasted at 325 degrees. Unstuffed. 8 to 12 pounds: 2 3/4 to 3 hours. 12 to 14 pounds: 3 to 3 3/4 hours.