Season and tie the turkey ... Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact.

If you subscribe to the idea that bacon makes everything better, you might assume that also applies to saving dry turkey.

Whole turkey breast with the skin on can be roasted, but is prone to drying out if overcooked. Herbed butter rubbed under the breast skin will help keep it moist during cooking, as will strips of ...

Preheat the oven to 325 degrees. Remove the turkey breast from the refrigerator 30 minutes prior to cooking. Season all sides of the breast with salt and pepper, cover with a towel, and let sit ...

Less than 2 hours of roasting makes this roast turkey breast a relatively quick Christmas dinner. As well as lemon and thyme, the stuffing features tart dried cranberries, crunchy almonds and ...

Working gently, starting at neck end, slide your fingertips between turkey’s meat and skin, loosening skin. Rub one-third of reserved lemon-herb butter under skin of breasts, coating as evenly ...

then fold it loosely again and set it lightly over the turkey breast for the remainder of the roasting time. Reduce the temperature to 325 degrees. Roast the turkey for another 1 1/2 hours or ...

Turkey cooked in a convection oven should be roasted at 325°F ... whether it's an entire turkey or one boneless and skinless chicken breast, involves some adjustment in time and temperature ...

Cover, reduce heat to low, and steam the turkey for 45 minutes. Remove pot from heat, cool slightly, and remove turkey (reserving stock). Place it breast side up in a roasting ... After the turkey has ...