8-10 pound Turkey Breast serves 6-8.
Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.
Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Place your turkey breast in the oven.
When the turkey breast is about ⅔ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.
Your turkey breast is done when the temperature with a meat thermometer is 165° F in the breast.
Lift turkey breast onto a platter, and let stand for 15 minutes before carving.
Approximately 22 – 25 minutes per pound.