This is my first year to roast just the turkey breast. It is bone in and skin on. Where should I insert the thermometer? I usually put it in the thigh. Also, is there a perfect time to tent it with foil if the skin is getting too brown before it reaches temperature?
Last question....I pre-mixed my stuffing and it's in a caserole dish. Should I warm it covered until the last few minutes or uncovered the whole time? I like it crispy on top but I don't want to dry it out.
I love Sunny Anderson on the Kitchen!
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