The National Turkey Federation recommends roasting a turkey breast in a preheated 325°F oven until a meat thermometer reads 170°F when inserted in the thickest part of the breast. If you like traditional roast turkey, but the whole bird is too much, try a bone-in breast. They normally weigh 4-8 pounds, can be roasted in 1-1/2 to 3 hours, and can be served the same way as a whole turkey. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but it's good to check with a meat thermometer.

A shallow roasting pan should be used so oven air can flow completely around the turkey breast. Pans with sides higher than one inch will shield the thickest part of the turkey from the heat, and the breast will not cook evenly. Season with salt and pepper.

Turkey Breast:
4 to 6 pounds       1-1/2 to 2-1/4 hours
6 to 8 pounds       2-1/4 to 3-1/4 hours

Allow the breast meat to rest for 10 minutes after removing from the oven before carving to allow the juices to distribute throughout the breast.

Half Turkey:
Try cooking a turkey half. Buy a small whole turkey (8 to 10 pounds) and ask your meat manager to cut it in half for you. Prepare one half and freeze the other half for later use.

Place the turkey, split side down, on a rack in a shallow roasting pan. Roast in a 325°F oven until a meat thermometer, inserted in the thickest portion of the thigh, not touching the bone, reaches at least 170°F. Cooking times for a half turkey will vary depending on the size of the bird. One half of a 9-pound turkey takes 1-1/2 to 2 hours to cook. Allow the turkey half to rest for 15 minutes before carving to let the juices to settle. The meat will be tender, flavorful and easier to carve.