Turkey Breasts

     Turkey breasts are a popular choice and a sensible alternative to roasting a whole turkey. They vary in weight from 1 1/2 to 3 lbs (750 to1.5 kg) and are sold boneless, with or without skin, and whole, halved, or formed into a roast with netting around it. A turkey breast weighing 2 lbs (1 kg) will take approximately one hour to cook. But because of the variations in sizes and shapes, it is recommended to use a meat thermometer when roasting to properly gauge doneness.
     Prepare the turkey breast in a roasting pan as you would a whole turkey. Insert a meat thermometer into the centre of the thickest part of the meat. Cover loosely with foil and place in an oven pre-heated to 325¦F (160¦C). Cook until the meat thermometer registers 165¦ to 170¦F (73¦ to 77¦C).

Turkey Thighs

     For those who prefer dark meat, roasting turkey thighs is an ideal alternative to roasting a whole turkey. Thighs vary in weight from about 1/2 lb to 1 3/4 lbs (250 to 850 g) are are sold either with bone and skin on or boneless and skinless. Two boneless, skinless turkey thighs with a total weight of 2 lbs (1 kg) will take approximately 1 1/2 to 1 3/4 hours to cook. Since all turkey thighs vary in size and shape, it is best to use a meat thermometer when roasting.
     Prepare turkey thighs in a roasting pan or baking pan as you would a whole turkey. (Brush with oil or melted margarine if thighs are skinless.) Insert a thermometer into the centre of the thickest part of the thigh. Loosely tent with foil or cover with a lid. Cook at 325¦F (160¦C) until the meat thermometer registers 170¦F (77¦C).