The turkey breasts I buy are bone in and 6-8 pounds. I use a cooking bag.

You've started the "how to cook anything turkey related" debate months before Thanksgiving! Ha, no worries.

I'll start the ping pong match. Cooking time varies on size and sizes vary so for me, cooking any meat in an oven or BBQ requires a thermometer.

Preheat the oven to 375 degrees, start checking the internal temp every 5 minutes at about one hour, and figure anywhere from 1-1.5 hours of total cooking time. When the internal temp reaches 155-160 degrees, it's ready to take out and be tented with aluminum foil for 10 minutes of rest before being carved. If you want to be real spiffy, before slicing, use a boning knife to separate the meat from the ribs, then slice the now boneless hunk of meat vertically. Very nice presentation and the pieces are juicier than if sliced thinly the traditional way.

If the breast isn't already brined, you have time to give it a bath in a bowl of salted water before cooking. Doing this will insure moist meat that won't dry out. Google "brine turkey breast" and you'll find out how. Many suggest a variety of ingredients but the important ones can be used alone, water and salt. Rinse it well and dry before cooking. Very easy and very significant results.

Even if you only have a few hours to brine the breast, it will make a difference. Remember to put the bowl into the fridge (or put in ice cubes) to keep the meat cold.

For an easy path to moist turkey breasts, Trader Joes sells kosher turkey breasts. Apparently, brining is a step used in making it kosher so these need no further treatment and always come out juicy (when not overcooked).

Twenty minutes a pound at 325F. Internal temperature should be 165F. A small breast may take less time, and remember that it will continue to 'cook' a bit after you remove it from the oven.

Assuming this is a bone-in, fresh breast, I would cook it 13 minutes per pound at 350 degrees Farenheit. As Chisue mentioned, once it has reached 165 degrees Fahrenheit in the thickest part, remove from the oven, cover with foil and let it rest 15 - 20 minutes before slicing.

I always ask Martha, lol.

Is this a bone-in? 3# is very small, it's not a roast is it? There's a lot of variables like oven accuracy, thermometer accuracy (assuming you're using one, which you should), temperature of the meat when starting, cooking temp and more. If using the conventional oven I now butterfly it. I normally use the Nesco Roaster, cut off the rib bones and use a probe thermometer with alarm, set it for 150° and when it goes off I head to the kitchen, turn off the heat and get ready, it'll rise in temp quickly at this point. Once at 155° I remove it and tent it. It'll be up to 160°-165° while resting and that's when you'll have a perfectly moist turkey breast. People bellyache about turkey breast being dry because they overcook it thinking they need to get it up to 180° like the greasy dark meat. Not needed. 160° is perfectly safe and will be moist and tender.

That size, probably 1.5-2 hours at 325°. I usually like to use a higher heat. Some like to use the high-heat method. I'll sometimes start at about 400° for 1/2 hr or so and turn it down for the remainder. Much depends on how you like to cook. If you have and use convection, you can deduct probably 20-25% from the time.

It's not too early for Canadians to think about Thanksgiving elmer ;) And I think about it all the time. I love turkey dinners!

My favorite non-traditional recipe