Whether bone in or boneless, I cook it the same way. Shove a ton of herbed butter under the skin(I like sage,chives and thyme for a turkey),heavily season the skin with salt and pepper,and roast that sucker. I have long wanted to try Ina Gartens turkey roulade(minus the fruit) but finding a whole,boneless skin on turkey breast has proved almost impossible around here. And I couldn't debone one myself, it would be shredded...

I cooked one by starting with the breast side down, and I have not done it that way since. I find the dry salt method to be superior, and that's how I cook turkeys now, but you have to plan ahead, as the dry salt method takes 3-4 days in the refrigerator. It starts with the turkey salted and covered, and the last day the turkey is air-dried in the refrigerator. The result after baking is very moist breast plus crispy skin. I would never smoke a whole turkey because I do not like the stock from a smoked turkey. I do smoke turkey breasts, however, but do not make stock with the bones or skin.

The FDA says 150º is safe if held at that temp for at least 4 minutes. Not a typo. (I just checked again). Out of the oven, tented, it will increase to at least 160 within 20-30 minutes. Just pulled out my big file folder last night. Old Food&Wine recipe, after resting, cranks the broiler and gives the breast skin a quick re-heat so it is sizzle crisp to the table. edited to add...the FDA has advanced charts for precision cooking that involves times held at certain temps for safety. Why SousVide works and why the length of time is important. Many home ovens run low and high and rarely checked by the homeowner. My old vintage gas double wall ovens were off...the upper ran a bit high and the lower a bit under. Why we see recipes for 155-160º so often.

Wow. even if the breast were raw, an hour in the oven would be way toooooo much! I would not subject it to any wet heating. So, assuming that it has the skin on and it is the skin that is browned. Is it brined? Good luck with that. I would think that it would not be a good thing to cook it with wet heat at all, and much less to cook it for an hour, no matter how big it is. If it is brined, I would slice it thin, arrange it on a platter and pour some. hot gravy over it and let it be. Or, let come to room temp and then a quick run through a heat source with a generous bit of butter on the skin. It is fully cooked already. After an hour of a wet bake in the oven, I don't think it will be all that you want it to be. I would not do that. You are likely to end up with a dry, over cooked and tasteless piece of meat. You need some fat to be applied and a very controlled and limited heat. A poultry breast is like a walk on the beach. You walk a mile up and you walk the same mile back. Nothing changes, as it is one solid experience and every step is the same as the last one. A poultry breast is the same bite anywhere you slice it. With a piece of dark meat you get all of those different little strands and nuggets that you can get a different bite from each little different part of the thigh, for instance....that little nugget on the end, the little bit of browned skin and the soft pull apart of the tender bits of meaty chunks. Good luck on that! Daughter had gotten a smoked turkey last year and had the same dilemma on how to warm it and serve it. I don't remember just exactly what were the directions that were given but I do remember thinking that I would have served it at room temp, in after thought. The reheating did not do it justice. In my opinion, it did it more harm than good.