Detailed instructions. Preheat oven to 350 degrees F. Grease a roasting pan or the bottom of a large cast iron skillet with 1 tbsp butter. To the skillet, add the onions, celery, carrots, and garlic.

Turkey breasts on the bone usually come in 4-6 pound birds though you can sometimes find them as small as 3 pounds and as big ...

1 whole turkey breast (6 to 7 lbs.), bone-in and skin-on, trimmed of excess fat and patted dry with paper towels 1 cup water Adjust oven rack to middle position and heat oven to 425 degrees.

This method for cooking bone-in turkey breast is based on the technique in Torrisi's Turkey—except adjusted for bone-in, skin-on breasts—with a pared-down version of the glaze. Check out the ...

If you can’t find a boneless turkey breast, ask the butcher at your grocery store to bone a turkey breast for you. A 6- to 7-pound turkey breast will serve a table of 8, ...

You don't need to preciously baste the bird every 30 minutes. Instead, all you need is a bone-in turkey breast seasoned with a heavy sprinkle of salt and pepper and a sweet and savory compound butter.

The Breast Here are two wild turkey breasts, freshly removed from a bird. With large toms, it’s worth slicing each breast in half. Natalie Krebs. Everyone takes the breast meat from their turkeys. But ...

1. Have on hand 1 large or 2 smaller roasting pans. 2. Set the turkey in the pans, skin side up. Pat dry with paper towels. Sprinkle generously with salt.

Carving the breast meat directly off of the bird—by making cuts parallel to the breast bone—is a bad idea. That’s called slicing with the grain, and you’ll end up with chewy bunches of ...