I am considering cooking a 3-poind boneless turkey breast for Thanksgiving. The two companies I have seen with "bagged" turkey breasts (Butterball and Perdue) say to cook it at 325° for the better part of two hours; however, everybody else says to cook it for 20 minutes/pound, which is half the time. Who's right? I don't want the turkey to be ready an hour ahead of time, but I don't want to be an hour late for serving it, either.
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