This year, for the first time in Thailand, we have decided to stay at home and make the Christmas Lunch.

Although, I have cooked quite a few whole turkeys back in the U.K., using various methods, this will be my first time roasting a turkey breast. I know that I can research various recipies on line and respective cookery books, but I am curious as to anyone who has had personal experience and as to what your method was.

The Turket breast is a Butter Ball and weighs 3 Pounds.

Many thanks.

The official version:

http://www.butterbal...e-turkey-breast

or

http://www.butterbal...s/how-tos/roast

... in the USA in the days before Internet they were famous for their telephone 'Turkey Talk-Line' during holiday periods.

Edited December 18, 201015 yr by jazzbo

I've cooked a few of these...no real problem.

Defrost,remove the outer wrapping and the bag of 'tasteless' gravy.

I coat with sage,thyme and oregano after spraying with oil.

Into the oven for a few hours.

Its not easy to remove the netting after cooking,despite what they say,and I was thinking,this year to remove the netting before cooking and maybe ,somehow stuff it with some homemade stuffing...perhaps tying it together with some string...some thing like a roll.

Enjoy and have a happy christmas meal.

Many thanks for your replies - We'll see hw it turns out !

Have a great Chrismas !