Turkey Breast, halp I'm a n00b.

So, our usual Thanksgiving dinner is at my grandmother's but she fell ill, and had surgery so she's taking it easy this year. I just bought a 6lb turkey breast for DH, LO, & I.

My go to for cooking advice is my grandparents but, like I said I don't wanna bother them. I'm sure it isn't rocket science but, looking for a few tips, tricks, and what nots.

I'm not even sure when I should start thawing it..I was thinking tonight, so it has 3 days, almost. Someone told me to thaw it at room temperature but, I thought that was bad to do, so I'll do the fridge thaw.

What I'm asking is, do I put any water in the pan? Do you tent or leave it uncovered? Do you use butter or oil for the skin? What works best?

TIA!

Put it in the fridge now. I use oil for the skin. First 20 min if cooking, I put it at 400. I use garlic, rosemary, basil and thyme. Baste every half an hour or so.

Also, after the first 20 min, put the lid back on. Or, you could get a roasting bag. Mine came out sooooo tender the one year, it fell apart for me!

We celebrated early yesterday and my husban brined it in a maple syrup and brown sugar recipe he found online for 12+ hours then rinsed it and cooked it with foil over it for 5 hours (11 lb turkey) and the uncovered it for about 30 minutes to brown up. Oh and he basted it with cooking oil after rinsing the brine off. It was amazing!!!!!!!

I always use a bag no matter if its a full sized turkey or not. I usually rub the whole thing with butter salt and pepper and throw it in the oven. If you use the bags the cooking times are on the box by wieght

It will only take about 36 hours to defrost in the fridge-- do not do it at room temp

Take it out of the package & rinse off. Pat dry put in roasting pan. Take some seasonings & sprinkle all over the breast, rub with butter or oil. roast at 325 for about 2-3 hours. Make sure it's at 165 before removing from oven. If it starts to get to brown cover with foil.

I just bought a roast pan, I had no idea you could use bags...

Do, I put water in the pan, or will it make it's on juices to baste it?

http://www.foodnetwork.com/recipes/rachael-ray/herb-roasted-turkey-breast-with-pan-gravy-recipe/index.html
http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-breast-with-gravy-recipe/index.html

Quoting ℳary ℐane:" http://www.foodnetwork.com/recipes/rachael-ray/herb-roasted-turkey-breast-with-pan-gravy-recipe/index.html ... [snip!] ... http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-breast-with-gravy-recipe/index.html"

I don't have any of that smurf. DH hates herbs. I have salt, pepper, garlic seasoning, and cajun spice. LOL.

Shame.

Quoting Jackie Burkhart ♡:" I just bought a roast pan, I had no idea you could use bags... Do, I put water in the pan, or will it make it's on juices to baste it?"

If you throw it in the bag in your raost pan you won't have to baste it. But if you just put it in the pan and cover you dont need to add any water. It should make enough for you to make gravy with.

Quoting Jackie Burkhart ♡:" So, our usual Thanksgiving dinner is at my grandmother's but she fell ill, and had surgery so she's taking ... [snip!] ... I put any water in the pan? Do you tent or leave it uncovered? Do you use butter or oil for the skin? What works best? TIA!"

Cooking bag with a butter and herb rub and injection. Cook it on high for at least an hour and then decrease by 100 degrees until finished. The reason I didn't give temperatures or times is because it depends on the oven and your altitude. Normally it is 375-400 to start and I finish it around 275-300 for several hours.

Quoting ℳary ℐane:" http://www.foodnetwork.com/recipes/rachael-ray/herb-roasted-turkey-breast-with-pan-gravy-recipe/index.html ... [snip!] ... http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-breast-with-gravy-recipe/index.html"

I like the herb roasted one.