Maynard's Oven Roasted Turkey

I buy half of a turkey breast for a meal to serve 4. This also works for a whole turkey breast.

I cook with a Reynolds Oven Bag. Sometimes the bag is too big, but that's alright.

1. Preheat the oven to 350 degrees F.

2. Take a Reynolds Oven Bag and place a tablespoon or so of flour into the bag and shake. I do this because the bag's instructions say this prevents the bag from bursting.

3. Rinse the turkey under some running water and then pat it dry with a paper towel. Melt two tablespoons of butter in the microwave (I use real butter for this), and then spread it over the skin of the turkey breast. I add black pepper to the turkey.

4. Place the turkey in the bag and tie the bag closed.

5. Puncture the bag with a fork and squeeze all of the air out. The bag should touch the buttered skin of the turkey - this will help it brown with a pleasing appearance. The larger the turkey, the longer it will cook and brown, but a smaller breast will result in the skin not browning unless the bag is in contact with the skin.

6. Put the turkey and bag into a baking pan and place in oven.

A 4 to 8 pound turkey breast will take about 20 minutes per pound. Set the alarm to check the turkey temperature in 40 minutes, and then check it every 10 to 15 minutes after that.

Cook until it is 165 degrees (some sources say 160 and others 170 degrees). Overcooking will result in the meet not being as moist, but you can take some of the juice left in the bag and pour some over the meat after it is sliced and that will help remoisten the meat slightly.