Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F.
#TURKEY COOKING TIME CALC SKIN#
Brush or spray skin lightly with vegetable or cooking oil for best appearance.Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan.Drain juices and pat dry with clean paper towels. Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: Lift turkey onto platter, and let stand for 15 minutes before carving.Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 170° F in breast or stuffing.When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking.When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone.(Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance. Turn the wings back to hold the neck skin in place.If you don’t have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.Just follow these simple instructions for a fresh or thawed turkey: Roasting a whole turkey is easier than you think.
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