Suzie, I just put one in the oven about 15 minutes ago. Just the bone in breast, in a stainless steel pot (since all my neat baking dishes are still in storage).

I am cooking it at 325 for two hours.

I'll let you know, how it turns out.

Moni

I'd just roast it in the oven. Be sure to have some gravy because since it is a breast, it will be a little drier than the dark meat.

Only way that I recall is that we've always smoked ours on the grill.

We always just get a breast since there are two of us and put it in a roasting pot in the oven. Baste it occasionally and it will turn out great.

I watched video this around Thanksgiving time... I thought was really funny. I guess it about sums up my opinion on how to cook a turkey (or even just a turkey breast). Good luck with yours!

Here is a link that might be useful: Best Way to Cook A Turkey

I had a friend who would cook her turkey breast turned down so that they juices would stay in the meat longer. the when it was 2/3 done, she would flip it back up and brown it. Her meat was always juicy and moist. Might be worth a try.

we did 3 for thanksgiving. in a bag, with onion soup mix for flavoring. our jennie-o's came with giblets so simmered them, adding broth to the drippings from the bags...had more than enough gravy for leftover cassarole ( the one with leftover veggies cranberry and turkey...boy was that good!

I always cook just the breast. First I inject it with the butter marinade. Put 3 strips of bacon across the breast then wrap it in aluminum foil. Breast up. I bake at 375 for 2 hours, pour off and save the broth then without the foil I brown the breast. It is always, moist and tasty.

I should have set my oven at 375. My turkey breast wasn't done in the allotted time.

But then I have a real problem with this oven here, at the apartment. It just doesn't heat right.

At any rate, it tasted delish, when I finally ate some. Moist too.

Yummm

Moni

I have been buying Honeysuckle turkey breasts (frozen) at Wal-Mart , thawing and cooking on low in my crock pot. So easy and they are delicious and extremely moist with lots of broth to make gravy. I do this when I'm going to be home for the day, so don't remember how long they take to cook. Of course they don't brown, which doesn't bother me. It's just an easy meal with lots of leftovers.

There's still the myth out there that a breast is automatically dry. The main reason a turkey breast turns out dry is people insist on overcooking it. (And yes, I know we're risking being chastised by a certain person for using the "b" word so much here but that's the way it is baby.) Let's talk some facts here: Dark meat needs to be cooked to 180°. Breast is done at 160°. Think about it. If you cook that breast until it hits 180° what do you expect will happen? Add to that when people cook it longer to get that mahogany color to the breast, good gawd, don't blame the meat for the cook overcooking it!

I see no need to brine a good turkey breast. And *never* brine a "Butterball", Kosher or other "enhanced" bird since they're already so full of salt you don't want anymore. To me, brining tends to make the meat mushy. I like a firmness to meat. I still have teeth and like to use them. I don't need everything the consistency of oatmeal yet.

Many like to dry salt birds. I'd guess it preferable to brining though I'd probably use a rub if I were going to mess with it. I don't find my turkey to be underseasoned at all. I know today the typical thing is overseason everything but I tend to go for the natural flavors rather than salt, sugar and chemicals.

Many people like roasting bags to assist in cleanup. A covered roaster or Dutch oven works well too. Once going to the Nesco, I've never looked back so I don't even try them anymore. Be aware though that covered roasting will keep more moisture in so the skin isn't going to crisp up as much. Covering it or bagging it changes from truly "roasting" the meat to partly steaming or even braising the meat, not that it's bad, but it *is* different. If that's a big thing you need to take other steps or use a different method.

I use the Nesco roaster and never have a dried out breast. Even if I overcook it a bit the Nesco is forgiving enough it's no problem. Many like the bags. But just using an oven works fine as long as you use a thermometer. I set the alarm at 155° and shut it down when the alarm goes off. An average breast takes 2-2.5 hours as I recall. I tend to use lower heat than some. America's Test Kitchen has a nice video showing how they oven roast turkey parts. Note a couple things: First they cut off the bottom rib bones. I did this last time and it was a PITA to do but I felt it was much easier to cook it it was sure a lot easier to work with when done. Also they do start it upside down, but they said they do that to protect the breast while the dark meat is cooking too. I've never flipped it myself. No need to. And it's not convenient to do it anyway. They also roasted at 275°. Now the food police are shaking in their boots about this but watch the video and they explain why it's better, plus keep in mind you're talking parts instead of a whole turkey too.

Here is a link that might be useful: Slow Roasted Turkey & Gravy using Turkey Parts