Roasted Turkey Breast
|Turkey breast||4 1⁄2 Pound (1 Turkey Breast)|
|Vegetable cooking spray||1|
|Vegetable oil||1⁄2 Teaspoon|
Trim fat from turkey.
Rinse turkey under cold water, and pat dry.
Place turkey, skin side up, on a rack in a roasting pan coated with cooking spray.
Brush lightly with oil.
Insert meat thermometer into meaty part of breast, making sure it does not touch bone.
Bake at 325° for 2 to 2 hours and 30 minutes or until meat thermometer registers 170°.
Let turkey stand 15 minutes.
Remove and discard skin from turkey.
Remove meat from bones, reserving carcass for other recipes, if desired.
Slice turkey into 5 (6-ounce) portions, and place in 5 labeled heavy-duty, zip-top plastic bags.
Store in refrigerator up to 1 week or in freezer up to 3 months.