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.
1 Once the oil is heated, slowly lower the turkey into the fryer. 2  The turkey may not be totally immersed in the oil. 3  This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature. 4  Set the timer and cook the turkey about 3 to 4 minutes per pound.