I'm making a turkey breast, rather than a whole turkey for Thanksgiving, since nobody ever seems to the dark meat. (I know, turkey soup for the leftovers, but the breast will just make life easier.)
1. I know that with a whole turkey, you figure 1 lb p/person. Does anybody know what the rule of thumb is for a turkey breast on the bone? It seems to me that the meat to bone ratio is higher for the breast than the whole thing and I'm leaning towards somewhere between 1/2 and 3/4 of a lb. Any thoughts?
2. I'm not going to brine it, since I'm not dealing with the problem of breast meat drying out while the legs finish cooking. I am going to marinate it using a recipe I've used for chicken (see the link below). The recipe says to marinate the chicken for up to 2 days, which is what I did. I'm thinking I'd like to marinate the turkey for even longer, maybe 3 days, on the grounds that the turkey is so much bigger and thicker than a chicken breast that it will take the marinade longer to penetrate. Is this likely to be a good idea, a bad idea or not to make any kind of difference?
3. I'm also toying with the idea of taking a paring knife (or maybe something thinner like a wire cake tester) and poking holes in the turkey to help get the marinade to really seep into and flavor all the turkey meat all the way through. Am I just making holes for all the juices to run out of while the turkey cooks?