Learn how to oven-roast a bone-in turkey breast at 350°F the easy way—crispy skin, juicy meat, and no complicated steps or temperature flipping.
Perfect for Thanksgiving or smaller gatherings. Cook any bone-in turkey breast this way, whether previously frozen or fresh. Boneless breasts will cook a little faster.
🤔 Quick Answer: How Long to Cook a 5 to 10 lb Turkey Breast in the Oven
- Oven temperature: 350°F
- Oven time: Bake for 16–20 minutes per pound (about 2 hours for a 7-lb breast). All estimated times are for bone-in turkey breasts
- Finish temperature: 165°F in the thickest part
✅ You can also bake at 325°F or 375°F if you prefer — just adjust the time.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🦃 Ingredients
- 👨🍳Quick Overview: How to Bake a Bone-In Turkey Breast
- ⏰ How Long to Cook a Turkey Breast in the Oven
- 🌡️ Best Oven Temperature for Turkey Breast (350°F)
- 🌡️ The best turkey temperature is 165°F
- 😊 Tips For the Best Results
- 🧂 Seasoning
- ❓ How Much Turkey to Buy Per Person?
- ❄️ How to Thaw a Turkey Breast
- 🛒Shopping
- 🧂 Should You Brine a Turkey Breast? (Usually Not)
- 🥣 How to Make Turkey Gravy
- 🍴 Serving and Related Recipes
- ❄️What To Do with Leftovers
- ❓ FAQs
- ⚕️Food Safety
- 📖The Recipe Card
Featured Comment from Norma :
⭐⭐⭐⭐⭐"This is the best, most straightforward instruction I have seen.
Thank you."
🧡 Why You’ll Love This Recipe
- One temperature, one method — no starting hot, no flipping, no fuss.
- Works for any turkey breast — bone-in, boneless, or even fresh (with a quick brine).
- Perfect for small gatherings — ideal for 5 to 10 lb turkey breasts.
- Gravy that actually belongs at the table — uses drippings if you’ve got them, but it’s easy from scratch and worth doing.
- Great for leftovers — turkey tetrazzini, pot pie, and more.
🦃 Ingredients
- Turkey breast – bone-in (most common) or boneless, 5 to 10 pounds, fully thawed. Boneless will usually cook a little faster per pound, while a fresh breast may benefit from a brine.
- Butter or oil – for brushing before and during roasting.
- Seasoning – kosher salt works fine, or add herbs like thyme, rosemary, or sage.
- For gravy (optional) – flour, salt, pepper, and broth — turkey if available (usually from a concentrated gravy base), or chicken broth.
👨🍳Quick Overview: How to Bake a Bone-In Turkey Breast
1. Prep
1a. Completely thaw and pat the breast dry. Set aside or discard any extra parts, including gravy packets.
1b. Preheat oven to 350°F. Position the oven rack so the center of the turkey breast will sit in the middle of the oven—usually one or two positions below center.
1c. Prep a roasting pan with a rack (if available) and a good coat of cooking spray.
2. Remove the backbone and trim
If present, cut out the backbone using a heavy knife or kitchen shears. Trim off any excess skin (like the neck flap) as needed.
3. Break the rib sections
Use firm pressure to break back the rib sections so the breast sits flat and stable.
✅ Pro Tip: The natural weak spot is about an inch from the breastbone. Fold the ribs back to help support the breast while roasting.
4. Position the turkey
Move the breast to a roasting pan, using the broken-back rib sections to help stabilize it upright.
(See image for positioning—yes, that pop-up timer is just along for the ride.)
5. Season and roast
Brush with oil or melted butter and sprinkle with kosher salt. Add herbs or other seasoning if desired.
Roast at 350°F until the thickest part reaches 165°F — a 7-pound breast will oven-bake for about 2 hours.
✅ Pro Tip: Basting isn’t required, but I like to brush on a little more butter or oil halfway through. Rotate the pan 180° in case your oven has hot spots—most do, even if you don’t think so.
Let rest, tented with foil, for 10–15 minutes before carving. Perfect time to make gravy—see the recipe card for instructions.
👇 Scroll down for the printable recipe card and step-by-step photo instructions—or keep reading for extra tips, veggie sides, and serving ideas.
⏰ How Long to Cook a Turkey Breast in the Oven
The general rule is to bake a bone-in turkey breast for 16 to 20 minutes per pound in a 350°F oven.
Estimated baking times at 350°F (planning only):
- 5 to 6 pounds: 1 hour 30 minutes to 1 hour 45 minutes
- 7 to 8 pounds: about 2 to 2 hours 15 minutes
- 9 to 10 pounds: about 2 hours 15 minutes to 2 hours 30 minutes
You can also bake at 325°F or 375°F, but adjust the time.
Cooking time depends on the thickness of the meat, not just the weight. Larger breasts tend to cook faster per pound than smaller ones.
✅ Boneless turkey breasts bake the same way at 350°F, but they’re usually a bit quicker per pound. Start checking with a thermometer 10–15 minutes earlier than you would for bone-in.
🛑 Important: Always bake to an internal temperature of 165°F in the thickest part—not by time alone. Residual heat may raise the temperature slightly after removing it from the oven.
🌡️ Best Oven Temperature for Turkey Breast (350°F)
Stick with 350°F. It’s the sweet spot for crispy skin and juicy meat—without fussing with foil or juggling oven settings.
Some recipes tell you to start hot at 425°F, then drop low to 325°F for hours. It looks done early, but you spend the rest of the cook tenting to keep the skin from burning. One steady 350°F does the job without the fuss.
Yes, you can use 325°F, but it takes 1–2 minutes more per pound and the skin won’t brown as well. At 375°F, the skin browns too fast and you’ll likely end up tenting with foil.
A countertop turkey roaster also works well and frees up your main oven. Just use the same temperature and method.
Convection ovens are fine too, but not necessary. They can over-brown the skin, so if you use convection, reduce the temp to 325°F and watch the color.onvection, reduce the temp to 325°F and watch the color.
🌡️ The best turkey temperature is 165°F
The turkey breast is done when the thickest part reaches 165°F. That’s the safe, fully cooked temperature—and the key to juicy, tender meat. For more details, see the USDA turkey safety guidelines.
Don’t bake over 165°F or you’ll dry it out. Don’t stop short either. Some recipes say to pull at 160°F and let carryover heat finish the job. It might get there, but I’d rather be sure I’m serving safe food.
Ignore the pop-up timer. They’re unreliable—sometimes too late (dry turkey), sometimes too early (unsafe). Always use an instant-read thermometer.
Don’t judge by color. Fully cooked turkey can still look slightly pink near the bone. That’s from natural compounds like myoglobin, not undercooking. If the internal temp is 165°F, it’s safe regardless of color.
✅ Boneless turkey breasts follow the same rule—finish at 165°F. They may cook a little faster, so start checking early.
😊 Tips For the Best Results
- Some turkey packages include a neck, gravy packet, or bag of liquid. You could make broth from these, but that’s how you end up spending all day in the kitchen. I recommend skipping it and using my quick gravy method instead—fresh and simple.
- The turkey breast should roast in the center of the oven, so position your rack below center to get it right.
- Optional: Rotate the pan 180° halfway through. You can baste with butter or oil if you like, but it’s not required—rotating helps with oven hot spots more than anything.
- Ignore the pop-up timer. It’s often inaccurate—sometimes too late (dry turkey), sometimes too early (unsafe turkey). Don’t rely on it. And don’t pull it out, or you’ll poke a hole that lets juices escape.
- If the skin is browning too fast near the end, tent it loosely with foil while still in the oven—not to be confused with the foil tent after roasting.
- After roasting, tent and let rest for 10 to 15 minutes before carving. That lets the juices reabsorb into the meat. It's also a great time to make gravy.
🧂 Seasoning
All you really need is kosher salt and a little butter—simple and traditional.
Want crispier skin? Use oil instead of butter.
Feel free to add fresh or dried herbs like sage, thyme, or rosemary. Garlic or dry rubs also work well. For extra flavor, you can tuck herb butter under the skin, but it’s not necessary for juicy results.
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❓ How Much Turkey to Buy Per Person?
Plan on ½ to 1¼ pounds per person. That sounds like a wide range—and it is—but both ends can be correct.
Remember, number of servings ≠ number of people. Many folks go back for seconds, and most want leftovers (especially if gravy is involved).
❄️ How to Thaw a Turkey Breast
Never thaw turkey at room temperature. It’s not safe. Use one of these two methods:
✅ Refrigerator method (preferred)
Leave the turkey breast unopened in its original packaging and place it on a tray in the refrigerator.
- A 5 to 7 lb breast takes 1½ to 2 days
- I usually give it 3 days, just to be safe
- Breasts over 8 pounds may need longer
⚡ Cold water method (faster)
- Submerge the unopened breast in cold tap water for 3 to 5 hours.
- Don’t use warm or hot water—it’s unsafe and encourages bacterial growth
- Change the water every 30 minutes to keep it below 40°F
🛒Shopping
Like most recipes, the success of cooking a turkey breast depends on obtaining the best final temperature. You must be able to monitor the end point of cooking accurately and avoid overcooking the skin.
Here are some suggestions I like, but you can find many more good products that will work at your local big-box store. All links below are affiliate links, meaning I make a small profit from your purchases. This commission does not affect your price. We are a participant in the Amazon Services LLC Associates Program. As an Amazon associate, I earn from qualifying purchases.
Proctor Silex Turkey Roaster Oven
Maverick XR-50 4 Probe Remote Thermometer
Thermapen™ One from Thermoworks™
ThermoPro TP19 Instant Read Thermometer
🧂 Should You Brine a Turkey Breast? (Usually Not)
Almost always, no. Most frozen turkey breasts are already injected or pre-brined, even if it’s not obvious on the front of the package. If you brine one of those, you’ll likely end up with mushy or overly salty turkey.
If you happen to have a completely unbrined, uninjected breast, brining can help—but that’s rare. And not needed here. Just follow the instructions and you’ll be fine.
How to brine a turkey breast if indicated?
If you are sure your turkey has not been injected or brined, you can add a simple brine of 1 gallon of water, 1 cup of salt, and ½ cup of sugar for 12 to 24 hours.
🥣 How to Make Turkey Gravy
Of course, you want gravy—but with a turkey breast, you won’t get many pan drippings, so a classic roux-based gravy doesn’t really work.
Instead, this recipe uses a slurry method, combining the drippings you do get with chicken or turkey broth (or gravy base) for a smooth, flavorful result.
Full instructions are in the recipe card. For more on how to make gravy from scratch, see How To Make Gravy at Home.
🍴 Serving and Related Recipes
Besides the mandatory mashed potatoes and peas at our table, we also serve:
Cranberry sauce and other sides are always welcome—go with whatever fits your family traditions.
Looking for more turkey? Try these:
❄️What To Do with Leftovers
Store cooked turkey in an airtight container in the refrigerator for up to four days. It also freezes well for up to four months. Flour-based gravy stores the same way and reheats better than cornstarch-based versions.
We always save extra gravy for leftovers. Warm up chopped turkey in the gravy (add a splash of water if it’s too thick) and serve it over mashed potatoes, sausage dressing, or just by itself.
Want something a little more creative? Try one of these:
- Double Crust Chicken Pot Pie: Swap in leftover turkey for the chicken—it works beautifully.
- Chicken Broccoli Rice Casserole: Use chopped turkey instead of chicken for an easy weeknight meal.
Easy Turkey Tetrazzini
Turkey Tetrazzini is the perfect leftover Thanksgiving turkey recipe. It features tender turkey, creamy sauce, pasta, vegetables, and a crispy Parmesan topping. You may want to cook extra turkey this year for this casserole.
❓ FAQs
No—it’s not safe. For stuffing to be fully cooked, it would need to hit 165°, but by then the turkey would be dry and overdone. For best results, cook the stuffing separately.
No. Bake uncovered so the skin browns. A 5- to 7-pound breast takes about 1¾ to 2 hours at 350°F.
If you have a larger breast, the skin may brown before the meat is fully cooked—just tent lightly with foil near the end to prevent over-browning.
Yes. Boneless turkey breasts cook the same way at 350°F—finish at 165°F in the thickest part. They’re usually a little faster per pound, so start checking with a thermometer about 10–15 minutes earlier than you would for bone-in.
The key is to not overcook it—use a thermometer and pull it at 165°.
If your turkey isn’t injected or pre-brined (rare), brining can help, but most don’t need it.
Yes, you can use 325°F, but it takes about 1–2 minutes more per pound and the skin won’t brown as well. At 375°F, baking time will be shorter, but the skin browns faster and you’ll likely need to tent it with foil near the end.
⚕️Food Safety
Treat all raw poultry as contaminated—wash your hands thoroughly before and after handling it.
Do not rinse raw poultry. It spreads bacteria through splatter, contaminating the surrounding area. For more, see Chicken… To Rinse or Not To Rinse?
Turkey must be cooked to an internal temperature of 165° in the thickest part. Use an instant-read thermometer—no guessing.
Cooking times are estimates only (including this recipe). They’re useful for planning, but you can’t cook safely by time alone.
📖The Recipe Card
Oven-Roasted Turkey Breast at 350°F (Easy & Juicy)
Video Slideshow
Ingredients
- 5-9 pounds bone-in turkey breast - thawed
- 1 tablespoon oil or butter
- salt to taste - or seasoning of your choice
- ½ cup flour
- 4 cups broth - turkey or chicken
- salt to taste
Step-by-Step Instructions
Prep
- Fully thaw the turkey breast before proceeding. Preheat oven to 350°F with the rack set low enough so the breast will sit in the center of the oven. Use conventional (not convection) baking.
Remove the backbone and trim
- Remove any gravy packet or extras. Cut out the backbone if present using kitchen shears or a heavy knife. If there's a pop-up timer, ignore it—but don’t remove it (that can cause juice loss).
- Trim off any excess skin, like the neck flap, and pat the breast dry with paper towels.
Break the rib sections
- Break back the rib sections to create a flat base. The weak point is about an inch from the breastbone—use firm pressure or a knife if needed.
- Place the breast in a roasting pan with a rack if available. For smaller breasts, a cake pan may work; larger ones need a full roasting pan. Spray rack and pan with cooking spray. Position the rib sections to help stabilize the breast upright.
Season and roast
- Brush with oil or melted butter, then season with kosher salt (and any other herbs or spices if using).
- Roast uncovered in the center of the oven. After 1 hour, rotate the pan 180° and brush again with butter or oil. Check the color and temp at 90 minutes—if the skin is browning too fast, tent lightly with foil.
- Continue roasting until an internal temperature of 165°F is reached in the thickest part—usually 16 to 20 minutes per pound.
- Remove from the oven and tent lightly with foil. Let rest 10–15 minutes before carving. The internal temp will rise a few degrees during this time.
Optional Gravy
- While the turkey rests, whisk ½ cup flour into 2 cups of broth to make a slurry. Add the remaining 2 cups of broth to any drippings in the pan. Bring to a boil over medium-high heat.
- Decrease the heat to medium and slowly add most of the broth-flour mixture, whisking continuously. Add more later if needed. Season with salt and pepper to taste. After thickened, simmer for a few minutes to cook the flour.
- Slice the turkey and serve hot with gravy.
Recipe Notes
Pro Tips:
- Thawing tips: See full post for safe thawing methods.
- Brining? Only if you're sure the breast hasn’t been injected or pre-brined.
- Oven rack position: Place the breast so it sits in the center of the oven.
- Leftovers: Store turkey and flour-based gravy for up to 4 days refrigerated or freeze for up to 4 months.
- Nutrition: Based on a ½-pound serving of turkey and ⅓ cup of gravy.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: First Published on March 25, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Lee says
I would like to make my turkey beasts the day before I need it. Any suggestions on how long to cook and then heat up when needed.
Dan Mikesell AKA DrDan says
Hi Lee,
Welcome to the blog.
Yes, you can. If you do a Google search, you will find some instructions. You will basically cook fully, cool completely, carve into larger pieces, sprinkle with some broth, cover tight and refrigerate. Reheat still covered at 325-350 to serving temperature. The skin will not do well but the meat should be good. If you don't carve ahead, heating the center of the meat will take about the same time as cooking.
The reheat will take about 45-60 minutes I suspect (I never did a full breast or bird ahead). I would only do this if I was traveling/taking it somewhere. Cooking fresh doesn't take a whole lot longer.
Hope that helps.
Dan
Gerry says
Even tho I've done turkey breast before, this recipe had several good tips. Also I like the fact that the recipes in general are for two. I'm only one, but an extra helping for another nite's quick dinner is my idea of easy cooking.
Gail says
I roasted a 6.5 lb turkey breast following these instructions, but it did not work out as well as I had hoped. I had defrosted the turkey in the refrigerator for about 1.5 days. Then I wet brined it using kosher salt according to the SeriousEats proportions (1.25 cups kosher salt to 1 gallon water) for 8 hours. I thoroughly rinsed off all the brining solution and then dried it well and air dried it in the refrigerator for another day. I took the bird out of the refrigerator 1.5 hours before I planned to roast it. I brushed the skin well with clarified butter, scattered onions and celery and shallots under the rack which held the bird and poured in some water to keep the veggies from scorching.
I then followed these roasting instructions. Based on the 5 lb. bird mentioned here which took 20 minutes per pound, I took it out after 1 hour and 45 minutes and the temperature was already at 185 degrees. I was so upset, thinking the meat would be tough and dry. However, the brining saved me. It was juicy enough when served and very tasty because we did not wait to let it rest and just carved it after waiting about 10 minutes. The skin was golden brown, very nice.
I think the instructions should be modified to start to take the temperature based on 15-16 minutes per pound total roasting time. [Part of this comment removed for food safety issues- DrDan]
I will follow this method again with the change I recommend and post back here again. Thanks for posting these instructions DrDan!
Dan Mikesell AKA DrDan says
Hi Gail,
Welcome to the blog. I do have a number of comments.
1) Almost all frozen turkey breast are injected or brined already. There are a few but not many (I have never seen one) So, you should not be brining an already injected/brined breast.
2) The breast is overdone at 185 but turkey is very forgiving especially if injected or brined.
3) The primary reason your breast was overdone is the 1.5 hour rest at room temperature. So you gave the turkey a "headstart" on getting up to temperature. So normally the refrigerated breast is 35-40 degrees when it goes in the oven. Assuming yours was about 55-60 degrees when it went in the oven, that is 15-25 degrees headstart on getting to temp. That accounts for the 20 degrees you were over.
4) I will play my doctor card here having seen lots of food poisoning in my time. FDA is correct.
5) I have removed some of your comments since I consider it dangerous if followed. I will leave your poor rating for now but this recipe and instructions were not followed. (you had rate twice, in the card and comment. One delete)
I hope I have convinced you not to follow the dangerous instructions you found on another site.
DrDan
Norma says
This is the best, most straightforward instruction I have seen.
Thank you
K.D. says
Thank you for sharing this information..I will be roasting our turkey breast, & these instructions seem like the BEST of all I have read..Will post the results on Friday. Happy Thanksgiving to you & yours🥰
Roberta says
Amazing, simple instructions for cooking turkey. Everyone else seems to be going overboard with herbs and spices and brines and rubs and sauces. And there must be a dozen "new and improved" ways to roast turkey. This is the way my Dad and my Granny roasted their birds, and it's a trip down memory lane. Thanks!
Michael Clark says
I like the way you explain how to cook the turkey, but my problem is I am cooking in an electric roaster, not an oven; Would you change the temp or any other procedure, or run it the same as for a regular oven? Thanks for any help you can provide.
Dan Mikesell AKA DrDan says
Hi Michael,
Welcome to the blog.
I have a roaster, so you have the other one. I had to say that. I have never really used the roaster to cook. I use mine to keep food (like my chicken for a hundred) warm in the safe food zone without cooking. I have a long discussion on them on that post.
Having said that, I would just think of it as an odd looking oven (it is) and do it about the same. I wouldn't rotate or baste since I don't want to lose all the heat. So a remote thermometer would be good. I suspect the skin won't be very good since all the moisture that is trapped.
If you do it, post about it. Inquiring minds want to know.
Thanks for the interesting question and the rating.
Dan
Tim Meehan says
Pure joy, love it! Great, practical advice. All worked like a charm. This is my third one and pretty sure your site is the one I used before. A lot of "junk" on the internet, but this was well worth it!!! I saved it to my phone because I'll probably forget by next time , lol single, old guy. Thanks, Tim
DrDan says
Hi Tim,
Welcome to the blog.
I learned many years ago to be straight forward and complete. I try to make things like this recipe so visitors can see themselves do the recipe before they actually do it. So it is almost like doing it a second time.
Glad you enjoyed it.
Thanks for the note and rating.
Dan
Eloise says
Thank you for this wonderful recipe. The Turkey breast filled my entire home with such a delicious aroma. I made this for our Sunday dinner it was the star of the meal.
DrDan says
Hi Eloise,
Welcome to the blog.
Glad it worked well for you and thanks for the note.
Dan
Mary Lou says
This is sooo good. I made the mistake of cooking past 165 and it was still juicy. The hardest part for me was taking out the backbone-I didn't have a tough enough scissor or the right knife. If you buy a fresh breast have the butcher do it.
DrDan says
Hi Mary Lou,
Welcome to the blog.
I have a couple of pairs of very sharp kitchen shears that work great but they are "heavy". Those light ones just won't do it.
Thanks for the note.
Dan
Connie says
The step by step instructions, with photos, are very helpful. I have cooked many a turkey breast, but never thought about removing the backbone and flattening the breast. The solution for gravy without the benefit of drippings is appreciated. I look forward to more recipes.
FIVE stars, but can not locate where to enter them. MERRY CHRISTMAS
DrDan says
Hi Connie,
Welcome to the blog.
I like step by step photos. Readers can just take their time and understand the instructions. I don't do videos since I don't see them as useful in the long run.
Glad you find the tips useful. The rating is by clicking the star you want in the the recipe card.
Thanks for the note, enjoy your turkey and Merry Christmas to you.
Dan
Kathy says
Would you recommend an unbridled turkey breast for people on a low sodium diet and if so, how can I keep it moist?
DrDan says
Hi Kathy,
Welcome to the blog.
The first part of your question is really medical. How much of a sodium restriction are you are on. This will vary by why you are on the diet and other medical issues. Your doctor will have a recommendation for you. I, a retired pediatrician, really can't answer it for you.
Brined turkey will add about 350-400 mg of sodium to the serving. A 4 oz serving of Butterball turkey breast (frozen, pre-injected) is 410 mg. Roasted turkey breast without brine or injection is 71 mg per my reference.
So sorry no solid anwser for you. It is hard (around me at least) to find a non-injected turkey breast. Even the fresh ones are frequently injected.
Hope that helps somewhat.
Dan
Celeste says
Where's the "like" button? Great article. : )
DrDan says
Hi Celeste,
Welcome to the blog.
Thanks for the compliment. The rating is in the "recipe card" area. Click on the star you want (obviously the star on the right for a 5 :) ).
Have a great holiday.
Dan
Marilyn Lund says
i have not made this yet but plan to, will let you know when I do I just found your web site. This is the first time I found a simple basic recipe with good instructions and no ingredients I don't have and never heard of. I am looking forward to being part of this group and am excited to check out other recipes.
Thank You
Marilyn Lund
DrDan says
Hi Marilyn,
Welcome to the blog.
I try to do simple and basic recipes. Once you master that, you can go fancier.
Let me know if you have any questions. And thanks for the note.
Dan
Sandi Hemming says
I am thinking of begging my husband for two golden pups. One for each of us. Thank you for the wonderful pictures of your beautiful dogs!
I am new to your blog. I just purchased the All-Clad Prep and Cook. I’ve read about similar cookers around the world (some so expensive I thought I would never get one. We’ve had ours for about a month. I find their cookbook mostly things I’ll never make. So I’m signing up for every blog using one. Thank you for helping we newbies!
DrDan says
Hi Sandi,
Welcome to the blog. And Molly (my wife's dog) and Lilly (my dog) say thanks and you should do it. There is nothing like have your sister adopted with you.
I hate those cookbooks that come with things that are recipes for things that you never have heard of or even think of cooking, They just need to fill the book I guess. But occasionally you will find a gem in the weeds.
I doubt you will find many recipes (at least on blogs) specifically for a Prep and Cook. The market would be "limited". It is hard enough for blogs to get traffic for general use recipe without limiting to such a small audience. But you may find some that would work. Good luck with your search.
Dan
Michele @ Queenbeebaker says
I love turkey! This looks so delicious and easy. Cannot wait to try your instructions.
Judy says
You have made such a difference in my life. I was sick of cooking. Now I check your blog often for straightforward, delicious recipes. Thank you. Best wishes to you and your garlic loving wife.
DrDan says
Hi Judy,
I'm blushing and you just can't see it.
I hope you continue to enjoy my offerings. I try to be simple and straightforward with everything and to present it with some joy and love.
Please let me know if you have any questions or comments.
Thanks for the wonderful note.
Dan