Q&A for How to Cook Boneless Turkey Breast

It depends on the size of the breasts. A flatter breast cooks faster than a thicker one, so rolled chicken may take longer.

Absolutely. Reheat it covered in the oven at 325 degrees.

If you marinate the turkey breast first, you shouldn't need to roast it in liquid, as adding liquid to the oven will discourage the skin from crisping and turning brown. If you need to have liquid in the pan to keep the bottom from burning (if you want pan drippings for gravy), add chicken broth. Water would work as well, but it wouldn't add flavor, just keep the drippings from burning.

About two to three and a half hours.

Of course. Cut your turkey into bite-sized pieces and you can certainly cook it in you your slow cooker with your broth. Keep in mind that it will cook MUCH faster this way, so take that into consideration.

If you marinate the turkey breast before stuffing, it will naturally come out with much more moisture. Tying the breasts after stuffing could make for a more uniform cook - less chance of it coming out over-done or underdone. Using a low temperature (325F) and a cooking bag would work well.

If you space them so they aren't touching in your roasting pan, they should take the same time to cook, assuming they are the same size.

The breasts should be cooked for about one hour.

Follow a brine recipe next time. When it is Thanksgiving, if you have extra time to brine before cooking, do it right away. Needs to brine for minimum of 6-8 hours. And remember, do not use the brine liquid after you remove the turkey. Rinse the brined turkey before adding seasoning and baking.

If you brine it first, there is no need to cover it. Roast it in an open pan. Brining will result in a moist breast. Follow brining recommendations from your recipe.