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 Use an outdoor propane fryer or an indoor electric fryer. 2  Heat the oil in the fryer and put the turkey breast into the oil for frying.  Cook for 4 to 5 minutes per pound. For example, a 5 pound (2.26 kg) turkey breast will cook for 20 to 25 minutes.