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Home Cooking

Slow Roasting a Turkey Breast

walker | Sep 12, 201606:37 PM     4

I got a 3.5 lb turkey breast and had the butcher bone it and then tie the meat to the bone so that I can carve it more easily later.

I'd brined it for 2 days in water with sugar and salt. Before I put it in the oven, I poured over a little olive oil and I accidentally salted part of it before I remembered I'd brined it.

I put it in at 350 for 1/2 an hour and now I cut it down to 220. How long do you think it'll take to hit 155, which is when I should take it out and let it rest, right?

Should I add any water to the roasting pan? (I made a little rack out of heavy duty aluminum foil.)

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