Place the turkey in a dish while it thaws to catch any drippings. Once the turkey is thawed, you can store it in the refrigerator for up to 2 days before you cook it. If you bought a fresh turkey breast, you can skip this step.
Don’t rinse the turkey breast, because this can spread bacteria through your kitchen. [3] X Trustworthy Source US Department of Agriculture U. S. agency responsible for promoting good agricultural practices and protecting consumers Go to source
You can also scatter 2 teaspoons (4 g) of your choice of dried herbs, such as rosemary, oregano, or sage, over the turkey breast.
If you remove an oven rack, set it aside until you’re finished roasting the turkey breast. Preheating the oven to a higher temperature than you cook the turkey at will help its skin crisp.
Your turkey breast may take longer to cook depending on the size of your turkey. If the turkey breast is becoming too brown, cover it loosely with aluminum foil.
If the turkey isn’t at 165 °F (74 °C) yet, put it back in the oven and bake it for 15 more minutes before you check again.
You can make gravy while the turkey rests.
If you have leftovers, refrigerate them in an airtight container for up to 4 days.
If you just want to flavor the turkey and create juices for gravy, slice 1 or 2 onions and lay them on the bottom of the slow cooker.
If you’d like to cook the turkey on “High,” check the turkey after it’s cooked for 4 or 5 hours.
If you’d like to use a boneless turkey breast, keep in mind that it will cook a little faster than a bone-in turkey breast.
If you don’t mind that the skin is pale, you can skip this step.
Refrigerate leftover turkey in an airtight container for up to 4 days.
