A bone-in turkey breast, rubbed in olive oil, seasoned with salt and pepper and baked. Pictured here with southern cornbread, dressing and skillet green beans with turkey gravy.
Classic Oven-Roasted Bone-in Turkey Breast
One thing that I have certainly learned in this world of cooking is that when it comes to large cuts of meat, you really need a digital in-oven probe-style meat thermometer (#ad), and not just the typical stick-in instant read thermometer.
I bought this Polder back in 2012 and so far it's still hanging in there!
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Since all ovens vary in the way that they cook, using a digital in-oven thermometer means that you can insert the probe, set the temperature you need the meat to reach and it will set off an alarm as soon as that temperature is reached. There's no need to keep opening the oven and removing the turkey toward the end of the cooking time to keep checking the temperature because every time you do that you lose some heat.