Turkey: Darkstarr's Turkey Breast
Source of Recipe
Darkstarr
List of Ingredients
I generally bake a T-breast that weighs in at between 6-7 pounds. Recipe
Preheat your oven to 350.
After it's thawed, the first thing is to skin it. They usually come with neck/ribs attached and tucked underneath. This part is harder to skin, but as it is mostly dark meat, I am not too concerned about cutting away meat with the skin.
Place the skinned t-breast in an ovenproof dish - I use a large & deep corning ware dish. Add about 3-4 inches of water and top with freshly ground pepper (or any other OP seasonings you like). I stick to the pepper because that way, if I want to use the turkey in another recipe later in the week, there are no other seasonings to interfere. Place lid (or foil) on dish and pop in the oven. After about 1 1/2 hours, check with a instant read thermometer - if it's 165 degrees or more, take it out and let it rest, covered, for 15 minutes or so (it keeps cooking while it's resting). If not, return to oven and re-check in about 10 minutes. I've never had one take more than 2 hours and the average is about 1 hour 45 minutes.
I usually cut it up right away in to the correct portions and wrap in plastic wrap. On any given day you can open my fridge and see a plastic bowl full of individually wrapped turkey portions.
If for some reason you can't or don’t want to cut it up right away - be sure to at least cut the two halves off the bone and wrap them individually to freeze or fridge. Turkey left on the bone dries out really fast!
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