The National Turkey Federation recommends roasting a turkey breast in a preheated degrees F oven until a meat thermometer indicates the internal temperature registers degrees F in the thickest part of the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness. A shallow roasting pan should be used so oven air can flow completely around the turkey breast. Pans with sides higher than one inch will shield the thickest part of the turkey from the heat, and the breast will not cook evenly. The addition of 2 cups of coarsely chopped celery, onion and carrots to the breast cavity will enhance the fragrance and add to the flavor of the pan juices. Season the skin and bone sides with salt and pepper.
Thanksgiving is one of the most food-centered days of the year, and just about the only time for a Turkey to shine. While you can find any number of turkey recipes with varying methods and flavors they all have one thing in common: making sure your turkey is properly cooked. And the thermal principles that we talk about here for cooking your turkey are applicable to any recipe. One thermometer is just not enough for perfectly cooked turkey.