Storing and Thawing Turkey Keep raw turkey in its original package in the refrigerator. Cook within 2 days of purchase. For longer storage, freeze turkey for up to 2 months. Before freezing, wrap turkey in foil for the freshest result.
Avoid thawing turkey at room temperature. Thaw in the refrigerator for at least 9 hours or microwave on the defrost setting only.
Is It Done? A thermometer is the most accurate method of checking if your turkey is done. You should not determine its doneness by color of the meat.
1/4 cup softened butter
1 clove minced garlic
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon mixed herbs, such as thyme and garlic
Salt and cracked black pepper
1 turkey breast, about 3 pounds
Preheat oven to 375 degrees F. Remove turkey breast from bag to pat dry and remove skin. Place breast on a flat, lightly greased roasting rack in a 2-inch-deep pan. For the best appearance, brush lightly with vegetable or cooking oil.
Mix together butter, garlic, paprika, Italian seasoning, herbs, and salt and pepper to taste. Brush half the butter mixture over turkey breast. Reserve the remaining butter mixture and loosely cover turkey with foil.
Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.
Remove and baste with remaining butter mixture. Return to oven to roast for 45 to 60 more minutes or until juices run clear and a meat thermometer reads 165 degrees F.
Remove from oven and allow turkey to rest for 15 minutes. Carve and serve.