Please help! First-timer making Turkey Breast on Xmas

[Killarney]

OK, I'm clueless. Please help me, oh experienced cooks, I bow to your wisdom. :)

OK, I have a six pound turkey breast in the freezer. It's for Xmas Day (Saturday).

1) when should I put it in the fridge to defrost? Wednesday night? Thursday morning?
2) the cooking directions are on the package wrap (it says 2-3 hours in the oven and the little temp thing will pop up when done) but it doesn't say anything about preparation. I assume people season turkey breasts with something before they put it in the oven. How should I season it? With what?
3) I bought a baster and I assume that periodically I suck up the juices and squirt it over the turkey. How often should I do that? Every 30 minutes?

Thanks for helping this first-timer out. :) :toast:

[Babette]

1. Here's what I do...

Just the breast is the perfect size for searing. I usually marinate it in whatever I'm in the mood for, but you don't have to.

I will sear the outside to seal in all the juices. I hate dry turkey! I've found the best way to get really moist turkey is with this method...

Heat up a pan with a little oil, or pam. Make it really hot (but not smoking hot). Put the turkey in the pan and let the outside develop a nice firm "crust". The goal is to get the outside seared and leave the inside uncooked. With the outside seared, the liquid inside will stay inside. Roll the breast around and get all parts of it seared. You need a solid barrier to keep the juice in. Then just toss it in the oven for about an hour and a half, maybe two. You won't get any pan juices for gravy using this method- all the juice stays in the breast!

One thing more- be sure to let the turkey rest for about 20 minutes after taking it out of the oven. All the moistness will still be hopping around from the heat. If you give it a way out of the breast, it will pour out and your meat will be dry.

[cmf]

2. My method

Since we only eat white meat, I've had a lot of practice with roasted turkey breast. Everyone cooks their turkeys a different way, and no way is absolutely right for everyone, but maybe my method will help you. I think I answer all of your questions below.

1. Take it out to thaw 24 hours for every 5 lbs.

2. After it's defrosted, unwrap it, rinse it out and dry it off. Let it air dry in the fridge for a few hours or overnight.

3. When you're ready to roast, take it out of the fridge and season it liberally (over and under the skin and in the cavity). I use a cajun spice mix, but you can use something like bottled "poultry seasoning" sold in the spice aisle. Whatever you like. I plop the breast cavity side down on a roasting rack inside a roasting pan. Then I melt some butter with olive oil (about a 1:1 ratio) and using a brush, spread the fat all over the skin side of the turkey.

4. Then I make a tent out of tin foil, and drape it over the pan, sealing it on the edge of the pan.

5. I roast it at 325 for about 20 minutes per pound (approximate). I baste with the melted butter/olive oil combo every 30 minutes. Basting with fat is my secret weapon, because it seals in the juices and makes the turkey really juicy.

6. Then, I take the foil tent off and turn up the oven to 400 degrees and roast until a thermometer inserted in the thickest part tells me that the meat is 170 degrees. I highly suggest investing in a meat thermometer. I've never used one of those pop up thingies, but I heard that they don't really work.

7. Finally, I remove it from the oven and tent it with foil again for about 10-15 minutes before carving.

Good Luck!! :9