All scientific data and information must be backed up by at least one reputable source.

These include peer-reviewed journals, government reports, academic and medical associations, and interviews with credentialed medical experts and practitioners.

We only cite reputable sources when researching our guides and articles.

Guidelines for our testing methodology are as follows: This hands-on approach allows us to provide accurate, data-driven recommendations for mattresses, pillows, sheets, and other sleep essentials.

Let breast stand for 10 minutes before carving.At Sleep Foundation, we personally test every product featured in our reviews and guides.

Turn breast skin side up, and brush or spray skin lightly with vegetable or cooking oil for best appearance.

Remove from oven and carefully remove gravy packet and refrigerate packet for future use.

Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325° F for the first hour.

You can roast a frozen turkey breast too.

Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set.

Roasting time will vary if turkey is covered or placed in an oven-cooking bag.

If breast is stuffed, center of stuffing should be 165° F. Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F.Brush or spray skin lightly with vegetable or cooking oil for best appearance.Do not add water to pan. If you don’t have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan.Drain juices and pat dry with clean paper towels. Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: Lift turkey onto platter, and let stand for 15 minutes before carving.Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 170° F in breast or stuffing.When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking.If the turkey is stuffed, and the thigh is up to temperature, move the thermometer to the center of the stuffing. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone.(Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance. Turn the wings back to hold the neck skin in place.Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.

Just follow these simple instructions for a fresh or thawed turkey: Roasting a whole turkey is easier than you think.

15 times chart