Allow approximately 1/2 pound of raw meat per person. Rub lightly with salt and pepper. Place in pan and 'tent' with foil until last 20-30 minutes of roasting time. This will allow the breast to brown. Roast at 375 degrees until meat thermometer registers 155 to 160 degrees. This works out to approximately 25 minutes per pound. Allow turkey breast to stand 20 minutes after removing from the oven before slicing. This will seal in the juices.
Allow approximately 1/2 pound of raw meat per person. The boneless breasts, boneless roasts and semi boneless turkeys are rolled and netted. Leave the net on while roasting. Follow same roasting suggestions as above. The roasting time will increase to 35-45 minutes per pound at 350 degrees. Again, the internal temperature should be 155-160 degrees. Allow the breast/roast to stand 20 minutes before you remove the netting and then slice.
We recommend using a meat thermometer when roasting. Place meat thermometer in the meatiest part of the breast making sure to stay away from the bone. If roasting boneless breast, boneless roast or semi boneless turkey, place thermometer in the center of the meat.
Baste meat after you remove from oven as turkey breast is cooling. This will also help seal in the natural juices.
As an alternative to pan roasting, cooking bags work nicely with all turkey parts.