The real secret is carry over! A turkey is already starting to dry out at 165F, so if we pull it out then by the time it's rested it will be up near 180 and dry as a bone! I call this the 150 Degree roast turkey breast but actually I'd going to be pulling mine out of the oven as 145 degrees! It will wind up "carrying over" to at least 155 degrees and any bacteria we may be worried about is plenty dead! The reason the government suggests 165 is that salmonella dies instantly at that temperature. However it also dies if held at 150F for about 4 minutes, and it will be hold that temp and more as it rests. We just need to be sure our probe thermometer is properly positioned in the thicket part of the breast!
I'm not going to give you a total cook time, because it's going to be different for every bird! It's all about that internal temperature. But mine was ready in less than two hours roasting at 450 degrees F!
To read more about the internal temperature check out this article: https://www.dadcooksdinner.com/turkey-temperature-or-the-150-question/
The Secret to Juicy Roast Turkey Breast - Passion for Food
- Turkey breast bone-in
- Salt & Pepper
- Large roasting pan
- Potatoes - optional
Roast @ 450F until thicket part of the breast reads 145-150, rest 30 minutes before carving.
Grandma's secret dressing recipe:
- 1 lb sage sausage
- 3 ribs chopped celery
- 1 large chopped onion
- 1 box stove top cornbread stuffing mix
- 1 box stove top herb stuffing mix
- salt & pepper to taste
Enjoy~!
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