Want an opinion on cooking a bone-in-turkey breast at 325 for 22 minutes per pound versus the newer guideline for 40 minutes at 450, then 400

Carol Jones Scheer
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4 Comments

Leith D. November 23, 2016
I like the lower temperature because the blazing heat will making the breast dry out. You can always raise the heat at the end to crisp the skin if you need to.
 
Mark B. November 23, 2016
I wouldn't do it by time at all - but would start it at the lower temperature and, when it's nearly done (150 NOT 165) crank it until it looks gorgeous.
 
feastathome November 23, 2016
I like to start at 4:50 for about 30 minutes depending on the size of the breast. Then I lower it to 3:50 and do 20 minutes per pound. I have done breasts of 3 to 6 pounds in this way and they always come out beautifully. I do add about half a cup of wine to the bottom of the roasting pan.
 
AntoniaJames November 23, 2016
I prefer the old way because you run the risk with turkey breast of drying out the outer portion of the breast at the higher heat. Lower / slower is always a better idea with turkey breast, in my experience. You can crisp up the skin with a short blast of high heat at the end. ;o)
 
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