MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Turkey Breast FROZEN
 Categories: Defrosted, Frozen, Tested
      Yield: 1 Turkey
 
  Place turkey breast in shallow roasting pan.
  
  Place one inch of water in the bottom of the pan to help keep turkey
  moist.
  
  Brush turkey breast lightly with oil and cover liberally with your
  favorite herbs, spices or seasonings.
  
  Make a tent out of aluminum foil and place this over the turkey
  breast to hold in heat for even cooking.
  
  Remove the foil during the last hour and a half of cooking for a nice
  golden brown color.
  
  CHECK THE WATER LEVEL periodically and add more water if needed.  This
  juice and herb infused mixture can be used to make a nice turkey gravy
  after the turkey is done. If water level gets too low, pan drippings
  will burn and will not be suitable for gravy.
  
  Cook in preheated 325 to 350 F oven.
  
  FULLY DEFROSTED TURKEY BREAST:
  
  2 to 3 pounds - 1.5 to 2 hours
  4 to 6 pounds - 2.5 to 3 hours
  7 to 8 pounds - 3 to 4 hours.
  
  FROZEN TURKEY BREAST
  
  Follow directions shown above - using conventional oven
  
  2 - 3 pounds - 3 to 4 hours
  4 - 6 pounds - 5 to 6 hours
  7 - 8 pounds - 6 to 8 hours
  
  Using convection oven will reduce cooking times by about 25 percent.
  To be safe, use food thermometer. Should read about 165 - 170 F.
  
  Tested 10/09
  
  Roasted 7.65 still frozen turkey breast in Convection Oven - 350
  degrees F. Done to 180 F in 4 hours. Needed to check water level - my
  drippings were too dark to use.
  
  Next time set Convection oven at 325 F.
  
  This experiment provided a tender, juicy turkey - the skin was golden
  brown and crisp.
  
  Good to know that one can use a frozen Turkey breast without
  defrosting.
  
  Directions from ezinearticles.com.
 
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