Hi Kim – Happy Thanksgiving! Roast the turkey breast, uncovered, for approximately 20 minutes per pound. The internal temperature should reach 160˚F when checked with an oven thermometer in the thickest part of the breast. The skin should be dark golden brown. Remove from the oven and tent the breast with foil for 15-minutes. Since all ovens are different, if for some reason it starts browning too quickly you could loosely tent with foil during the end of the cooking time. Thanks

Thank you Martha for your question. I will add the wine info to our post. When serving poultry as the entree, like turkey, goose, or other poultry dishes, two wonderful wine selections would be a medium-bodied Chardonnay or French White Burgundy. They also pair well with a light to medium-bodied Pinot Noir. Both wines will display an aromatic range of flavors with delicate floral notes that make a beautiful pairing with our turkey breast. Happy Thanksgiving, enjoy your weekend.