Outlook. The symptoms and severity of heart block depend on which type you have. First-degree heart block may not cause any severe symptoms. Second-degree heart block may result in the heart skipping a beat or beats.
Place the turkey breast skin side up in a roasting pan. Preheat the oven to 325 degrees. Add 1/4 cup of water to the bottom of the pan and cover the breast with foil.Cook a 4-pound breast for 1 1/2 hours and an 8-pound breast for 3 hours, 15 minutes.For turkey breasts in between those sizes, allow approximately 25 minutes per pound. The breast is cooked when the internal temperature reaches 165 degrees.reheat your oven to 325 degrees. Unwrap the turkey and remove the giblet package and neck bone from the inner cavity. Rinse the bird with running cold water and place it in your roasting pan. Add approximately 1/2 cup of water to the pan to help keep the turkey skin from sticking to the pan.
1 Roast turkey for about 20 minutes per pound, until the meat thermometer reads 170ÂºF for an unstuffed turkey or 180ÂºF for a stuffed turkey. 2  Remove turkey when cooking is completed and let stand for 15 to 20 minutes before you carve it to allow the juices to settle. Cooked turkey may be stored in a covered container, plastic bag or wrapped in aluminum foil for up to 4 days in the refrigerator, or up to 3 months in the freezer. 2  After cooking, keep the turkey hot, above 140ÂºF or refrigerate below 40ÂºF. 3  Do not leave turkey at room temperature for more than 2 hours.