Recipe(tried): Oven Bag Turkey Breast

Hi Pat...

I cook boneless and skinless turkey breasts all year long. I recommend cooking them in the Reynolds cooking bags. Put a couple full stalks of celery or bok choy under the chicken breast to keep the bottom from burning or getting crusty.
If your turkey breast has the bone in, place the bone side down. You can make your chicken breast self-basting by placing 3 or 4 of strips of uncooked bacon on top of the breast. I usually do not do this (to keep the fat down.

Whether or not you use the bacon, cover the top of your turkey breast with slices of onion circles for added flavor and added moisture while cooking. You could even put some crushed garlic on the onions, also, if you like garlic flavor. I do not add salt at this point. I love pepper, however, so I usually pepper the top of the onions.

Also, I do not "tie" the cooking bags completely shut. I just "tuck" the open end under the turkey breast and cook it in a glass baking dish.

After baking, do as you would with a full turkey, let the turkey breast rest a while after removing it from the oven to make it easier to slice.

Oh, I just had another idea. You could add a couple of drops of liquid smoke to the celery stalks below the turkey to give it a smoked turkey. I personally do not like liquid smoke TASTE so that is why I would put it below the turkey. I have not tried this liquid smoke idea, however. It was just a thought while I was typing this message.

Hope this helps. Happy Holidays, Pat.