The temperature has to be consistent through the meat, and a turkey breast is an odd wedge-shaped slab, backed by bone at the thickest point. NOTE: The only problem I had was getting the temperature probe into the thickest part of the breast. This is important, because 150F is perfectly done, 145F is underdone. If it goes down again, continue roasting until it reaches 150F. Roast until the breast temperature is 150F.
Set aside until the breast is done.īaste the breast first with butter, then periodically with pan drippings. They will probably be done before the breast, in which case remove them from the pan on their rack.
Juices on the legs should be clear, the skin should be translucent, and the meat should be very tender. The goal is to continue roasting the legs very well, slowly, which produces a texture similar to duck confit. The legs will render quite a bit of fat cover them with foil while the breast roasts.
