I ordered an 8-10 lb capon from Whole Foods and when I went to pick it up this morning, it turned out all the capons came in small and all they had for me was a 6.5 lb bird. They suggested a brined, boneless turkey breast to supplement and I agreed.
So there it is in the refrigerator. A 2.5 lb boneless breast. My plan is to rub it with some butter and herbs and roast it in the 375 oven along with the capon.
Here are my questions. It comes all wrapped up in a string net sort of arrangement. Cook it with the string net, I assume, so it will maintain its sort of rounded footballish shape? Do I want to take it out of its bag and let it be exposed to the air overnight in the fridge the way I would with a regular turkey? And here's the biggy -- it would be nice if everything could be done at about the same time. Any idea how long per lb to cook it all trussed up like that at 375?
Many, many thanks.