Flash Point Determination. The flash point of a liquid is the lowest temperature at which sufficient vapor is evolved to form a flammable mixture in air at standard atmospheric pressure. The flash point provides a simple, convenient index for assessing the flammability of a wide variety of materials. Chilworth generally measures flash points in accordance with American Society for Testing and Materials (ASTM) Method D93-94 using the Pensky-Martens Closed Cup apparatus.
Roast the turkey breast for 1 3/4 hours to 2 hours, depending on your oven and the size of a roast. A meat thermometer inserted into the middle of the breast should read 170 degrees F. when done.
Cooking turkey breast requires about 20 minutes per pound to cook (15 minutes per pound in most convection ovens). During the last 20-30 minutes is when you want to remove the foil for that picture-perfect turkey. You will know it's done when the thickest part of the breast reaches 165 degrees.