When contemplating the culinary conundrum of how long to cook a turkey breast, one might wonder about the myriad factors that can influence this critical decision. Is it the weight of the turkey breast that dictates the cooking time, or perhaps the method employed—such as roasting, braising, or grilling? Moreover, should the turkey breast be prepared with the skin left intact, or is it more prudent to remove it before cooking? As I deliberate upon this issue, I am also curious about the ideal cooking temperature: could it be that a specific range yields a juicier, more succulent result? Additionally, should one take into account various preferred doneness levels, which may alter the cooking duration? And what about resting time after cooking—how significant is that step in achieving an optimal texture and flavor? Ultimately, what are the best practices for ensuring that every bite is delectably tender and flavorful?