Since I love turkey, I cook turkey breasts often. And I treat much the same as lindac92 does......just like a large chicken breast. I typically will lift the skin and rub some butter under the skin, as well as stuff in a couple of rosemary sprigs and some sage leaves. And rub with butter and season the outside before roasting.

A half breast usually takes only about an hour to roast. Whole breasts (depending on size) about double that time but the minutes per pound is a better way to judge.

I have really good luck with the Oven Roasting bags for the breasts (and turkeys, too). They keep them really moist and clean up is a breeze.

We roast the whole turkey for Thanksgiving, but for Christmas we always smoke turkey breasts outdoors.

Bone-in Roasted Turkey Breast

Dry Brine:

3 days before roasting salt breast with couple tablespoons of coarse salt and place in large bowl. Cover. Let sit in fridge for 24 hours.

Remove cover and allow to air dry in fridge for 2 days.

Roasting Day:

Combine softened unsalted butter with herbs of choice. I use thyme, parsley, a little minced garlic, lemon zest and black pepper. Place under skin and over the top.

Roast at 425 for 30 minutes, then lower temp to 325 and continue roasting about an hour until internal temp reaches 160 degrees.

Ina Garten's turkey Roulade. Hand's down favorite. It's our Christmas turkey.

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Ingredients

3/4 cup large-diced dried figs, stems removed

3/4 cup dried cranberries

1/2 cup Calvados or brandy

4 tablespoons (1/2 stick) unsalted butter

1 1/2 cups diced onions (2 onions)

1 cup (1/2-inch-diced) celery (3 stalks)

3/4 pound pork sausage, casings removed (sweet and hot mixed)

1 1/2 tablespoons chopped fresh rosemary leaves

3 tablespoons pine nuts, toasted

3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)

1 1/2 cups chicken stock, preferably homemade

1 extra-large egg, beaten

Kosher salt and freshly ground black pepper

1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)

3 tablespoons unsalted butter, melted

1. Place the dried figs and cranberries in a small saucepan
   and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil
   over medium heat, then lower the heat and simmer for 2 minutes. Remove
   from the heat and set aside.
2. Meanwhile, melt the butter in a large (12-inch) skillet
   over medium heat. Add the onions and celery and saute until softened,
   about 5 minutes. Add the sausage, crumbling it into small bits with a
   fork, and saute, stirring frequently, for 10 minutes, until cooked and
   browned. Add the figs and cranberries with the liquid, the chopped
   rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the
   brown bits with a wooden spoon.
3. Place the stuffing mix in a large bowl. Add the sausage
   mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper
   and stir well. (The stuffing may be prepared ahead and stored in the
   refrigerator overnight.)
4. Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
5. Lay the butterflied turkey breast skin side down on a
   cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon
   pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat,
   leaving a half-inch border on all sides. Don't mound the stuffing or the
   turkey will be difficult to roll. (Place the leftover stuffing in a
   buttered gratin dish and bake for the last 45 minutes of roasting
   alongside the turkey.) Starting at 1 end, roll the turkey like a jelly
   roll and tuck in any stuffing that tries to escape on the sides. Tie the
   roast firmly with kitchen twine every 2 inches to make a compact
   cylinder.
6. Place the stuffed turkey breast seam side down on the rack
   on the sheet pan. Brush with the melted butter, sprinkle generously
   with salt and pepper, and roast for 1 3/4 to 2 hours, until an
   instant-read thermometer registers 150 degrees F in the center. (I test
   in a few places.) Cover the turkey with aluminum foil and allow it to
   rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and
   serve warm with the extra stuffing.

We like this one from Ina Garten. I always coat the turkey breast with the olive oil/herb mixture several hours before roasting.

Herb-Roasted Turkey Breast

1 whole bone-in turkey breast (6½ to 7 pounds)

2 tablespoons olive oil

1 tablespoon minced garlic (3 cloves)

2 teaspoons freshly squeezed lemon juice

2 teaspoons dry mustard

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme leaves

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¾ cup dry white wine (or chicken stock)

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

We cook ours in the Big Green Egg over mesquite wood/charcoal or else in the smoker with mesquite chips. This is not a Thanksgiving roasted turkey style, but it's great for sandwiches. If I roast it in the oven, I use the dry brine method that CindyMac posted.

Sous Vide. That is, that's what my guests rave about most. I'm more partial to roasted but I'm not a big lover of turkey. Sous vide is the turkiest tasting.

For sous vide, I use boneless rolled turkey breast, though I've been considering doing a whole turkey breast bone-in for Thanksgiving if it will fit in the bag. :) Rub the outside with an oil/herb/seasoning mix, and include a few twigs of fresh herbs, like tarragon or sage. No more than about four hours in the bath, lest it go mushy, at the temperature for the more roasted texture, which may or may not be 151 degrees F (I can't remember). It's higher than the people who like the raw texture go for.

For roasting, I just put it on a rack in a small roaster with some chunks of carrots, onions and celery in the bottom, perhaps some twigs of fresh herbs between the breast and the rack, or under the skin, maybe some lemon slices, and half a bottle of white wine or a bottle of lager. Tent loosely with heavy foil. Baste once or twice.

I seldom make a turkey breast, although I like turkey a lot. I generally try to avoid commercial meat/poultry and just raise my own, but my experience in raising turkeys was expensive and time consuming, so I default to buying bird from local farmers. That means I mostly have to buy a whole one.

When I do have occasion to roast a turkey breast I do it like LindaC, but Rob's turkey roulade sounds delicious, I'm going to have to try that. Elery and I did bone a whole bird several years ago and roll it up with a fruit based stuffing and it was delicious but certainly not worth the work, in spite of the expert instruction by Jacques Pepin via YouTube!

Annie

Whether bone in or boneless, I cook it the same way. Shove a ton of herbed butter under the skin(I like sage,chives and thyme for a turkey),heavily season the skin with salt and pepper,and roast that sucker.

I have long wanted to try Ina Gartens turkey roulade(minus the fruit) but finding a whole,boneless skin on turkey breast has proved almost impossible around here. And I couldn't debone one myself, it would be shredded...

I did roulades one year. They were well received and the meat was divine. The stuffing, however, which was fruit and nuts, was too sweet to eat much of. Tying up the roulades was a lot of fun, though some might not enjoy it. I had help, so that's probably where the fun came in.

Roasting a turkey breast is no different than roasting a whole turkey. I presalt a day or two a head. Season with sage and black pepper. Roast at 500°F uncovered.

I buy turkey breasts throughout the year at Trader Joe's. Theirs are small...good size for two people with leftovers for sandwiches.

Wait?! pllog, typing things up with another is fun? (sorry, I miss the evil one.)

How about an alternative process. Braise in a flavorful liquid, pat skin dry, brown skin in pan.

Chloebud, I've never seen turkey breasts at TJ's. I'll ask next visit.

Cindy, sometimes they're hard to see since they get mixed in with the chicken. They're usually about 3-4 pounds each. The last time I bought one the package had no price sticker, and it was the only one they had left. They didn't charge me. TJ's can be great that way. :-)

I'd likely sous vide it to keep moisture in, wrapping it with bacon for some flavor.

Personally, though, I seriously prefer the dark meat. So much so that if faced with turkey breast, I'd likely go be vegetarian for the meal.

PM, the problem with typing with people is figuring out who's going to do the right hand, and who's taking left.