somehow got roped into cooking - assumed breast would be easier. any guidance at all? bone side down?
Yes - bone down, breast side up. It will cook faster than the whole turkey so watch your timing.
I'd start by brining the breast (this recipe includes a delicious brine that will add great flavor and keep the breast meat juicy: http://food52.com/recipes...). Then, I'd roast the breast, skin-side up, at about 400 degrees, basting with butter or olive oil a couple of times as it cooks. Or, you could drape a few strips of bacon across the top of the breast to keep the meat from drying out as it cooks.
ok i have to ask one one question...i have 2 pieces one is about 2.3 and one about 3.25 i get the 400degrees but can you give me a ballpark how long to cook ...i know i can start with the 3.25 and then add the 2.3
I'd allow 15-20 minutes per pound for each piece -- so 50-65 minutes for the larger, and 35-45 minutes for the smaller. As ChefOno says, you want to cook the breast until the internal temp registers about 160, and then let it rest for at least 15 minutes before carving.