Cody Casey
Cooking a turkey breast in a pan is a great way to achieve moist, tender meat with a delicious caramelized exterior. It's a simple and less time-consuming alternative to cooking a whole turkey, and it can easily serve four to six people, depending on the weight of the breast. You can use a roasting pan, a casserole pan, a Dutch oven, a skillet, or a baking dish. In this article, we will explore the different techniques for cooking turkey breasts in a glass pan, including roasting and pan-searing, and provide tips for a flavorful and juicy outcome.
| Characteristics | Values |
|---|---|
| Pan type | A simple roasting or casserole pan, a Dutch oven, skillet, or baking dish. A sheet pan is better for larger turkeys. |
| Turkey type | Bone-in or boneless. Bone-in retains moisture better, while boneless is easier to slice and serve. |
| Turkey state | Fresh or frozen. Fresh is more flavorful, but frozen is also an option. |
| Temperature | 350F/180C. Internal temperature of 165°F (74ºC-75°C). |
| Cooking time | 1 hour, then turn the breast and roast for another 30 minutes. Rest for 10-15 minutes. |
| Other tools | Meat thermometer, tongs, or a clean dish towel. |
| Sides | Mashed potatoes, sweet potatoes, or spiced sweet potato fries. |
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What You'll Learn
Turkey breast cooking methods
Turkey breasts can be cooked in a glass pan in the oven or on the stove. The oven method is a simple and less time-consuming alternative to cooking a whole turkey, and it can easily serve four to six people, depending on the weight of the breast.
Oven Method
To cook a turkey breast in a glass pan in the oven, start by preheating the oven to 350°F/180°C. Pat the turkey breast dry with paper towels, then cover it with butter. Season the turkey with salt, pepper, and sage, or poultry seasoning. Spread cut-up onion, carrot, celery, bay leaves, and apple (optional) in the bottom of the glass pan. Add a half cup of turkey or chicken stock to the pan to keep the vegetables from sticking and add moisture. Place the turkey breast on top of the vegetables and roast for one hour. After an hour, carefully turn the breast over and roast for another half-hour to cook and brown the underside. Remove the turkey breast from the pan and cover it with foil for 10 minutes before slicing. While the turkey is resting, you can use the drippings left in the pan to make a gravy.
Stove Method
To cook a turkey breast on the stove, you will need a heavy-bottomed skillet or frying pan. You will also need a meat thermometer to ensure the turkey is cooked to the right internal temperature. Before cooking, brine the turkey breast to keep it moist during cooking. To brine, mix one quart of water with 1/4 cup of kosher salt and 1/4 cup of sugar, and add herbs and spices such as thyme, rosemary, and garlic (optional).
Once the turkey breast is prepped, heat the skillet over medium-high heat and add a tablespoon of olive oil. Place the turkey breast in the pan, skin-side down (if bone-in) or in the center (if boneless). Sear for about 5-7 minutes until golden brown, then flip the breast over. Reduce the heat to medium-low, cover the pan with a lid, and cook for about 15-20 minutes or until the internal temperature reaches 165°F (74-75°C). Remove the turkey breast from the pan and cover it with foil for 10 minutes before slicing.
Pan-Seared Turkey Breast with Lemon and Herbs
Another stove-top method is to sear thin slices of turkey breast in a pan and serve them with lemon and herbs. First, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the turkey slices to the pan and quickly brown them, then remove them from the pan. Add chicken broth and greens to the pan and steam the greens for about two minutes. Remove the greens and add a squeeze of lemon to the broth. Pour the sauce over the turkey slices and serve with lemon wedges on the side.
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Glass pan alternatives
Glass pans are great for cooking dishes that require moderate temperatures and for keeping food warm after it's been taken out of the oven. They are slower to heat than metal pans but retain heat for longer. Therefore, glass pans are ideal for casseroles, pasta bakes, pies, and pie crusts.
However, glass pans are not suitable for cooking at high temperatures, and they don't handle temperature transitions well. For this reason, it's recommended to use a metal pan for cooking a turkey breast. A heavy-bottomed skillet or frying pan is a good option, as it evenly distributes heat.
If you don't have a glass pan, you can use a metal pan as an alternative. Metal pans are lightweight and conduct heat well, resulting in even cooking. Dark metal pans are ideal for achieving a crisp texture and browning. However, light-colored metal pans are recommended for baking brownies, cookies, and blondies, as they won't bake too aggressively.
When using a glass pan, it's important to adjust the temperature and baking time. Reduce the oven temperature by about 25 degrees Fahrenheit to prevent over-browning. Additionally, increase the baking time by 5 to 15 minutes, depending on the volume of batter.
By following these guidelines and choosing the appropriate pan for your specific dish, you can ensure that your turkey breast and other culinary creations turn out perfectly.
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Choosing the right turkey breast
Cooking a turkey breast in a glass pan is a great way to achieve a moist and tender texture with a caramelized exterior. Here are some tips for choosing the right turkey breast for your glass pan:
Fresh vs Frozen
Fresh turkey breast is typically more flavourful, but frozen is also a good option. If you opt for frozen, remember to allow enough time for thawing in the refrigerator.
Bone-in vs Boneless
Bone-in turkey breasts tend to retain moisture better and have a richer flavour due to the bone. Boneless turkey breasts, on the other hand, are easier to slice and serve. If you choose bone-in, remember to place the turkey breast in the pan skin-side down; otherwise, place it in the centre of the pan for boneless.
Size of the Turkey Breast
Consider the size of your glass pan and choose a turkey breast that fits comfortably. A larger turkey breast may require a bigger pan, such as a sheet pan or a roasting pan, to ensure even cooking and to catch all the juices.
Thickness of Slices
If you prefer thinner slices of turkey breast, ask your butcher to slice it for you, ideally slightly less than 1/4 inch thick. Thicker slices will require a slightly longer cooking time.
Brining
Brining is an excellent way to ensure your turkey breast stays moist during cooking. Create a simple brine with water, salt, sugar, and optional herbs and spices. This will add flavour and help retain moisture.
By choosing the right turkey breast and following these considerations, you'll be well on your way to cooking a delicious and succulent turkey breast in your glass pan.
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Preparing the turkey breast
Choosing the Right Turkey Breast
Select between a bone-in or boneless turkey breast. Bone-in turkey breasts tend to be juicier and more flavorful, while boneless options are easier to slice and serve. Fresh turkey breast is typically more flavorful, but frozen is also an option; just ensure you thaw it in the refrigerator beforehand.
Brining
Brining helps keep the meat moist during cooking. Create a simple brine by mixing one quart of water with a quarter cup each of kosher salt and sugar. You can also add herbs and spices like thyme, rosemary, or garlic to infuse additional flavors.
Seasoning
Pat the turkey breast dry with paper towels. If your turkey is cold, cover it with dots of butter; if it's at room temperature, slather it with softened butter. Season generously with salt, pepper, and sage or poultry seasoning. You can also try other herbs like rosemary, oregano, or marjoram.
Searing
Heat a heavy-bottomed skillet or frying pan over medium-high heat. Add a tablespoon of olive oil. Place the turkey breast in the pan, skin-side down if it's bone-in, or in the center if boneless. Sear for 5-7 minutes until golden brown, allowing a nice crust to form.
Cooking
After searing, flip the turkey breast over. Reduce the heat to medium-low and cover the pan with a lid. Cook for about 15-20 minutes or until the internal temperature reaches 165°F (74°C to 75°C). Resting the meat after cooking is crucial, allowing the juices to redistribute throughout, resulting in a moist and tender texture.
Creating a Sauce
While the turkey rests, utilize the drippings in the pan to craft a delicious sauce. Start by removing excess fat, retaining about a tablespoon along with the caramelized bits. Add a splash of white wine (optional) to deglaze the pan, scraping up the browned bits. Then, stir in a cup of chicken or turkey broth and bring it to a simmer. Let it reduce for a few minutes before stirring in a tablespoon of butter for richness. Season with salt and pepper to taste.
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Cooking and serving the turkey breast
Turkey breast is the leanest part of the bird, making it a popular choice for health-conscious individuals. However, its low-fat content means it can easily dry out if not cooked properly. Bone-in turkey breast retains moisture better and has a richer flavour, while boneless breast is easier to slice and serve. Fresh turkey breast is generally more flavourful, but frozen is also an option, ensuring it is thawed in the refrigerator beforehand.
To cook the turkey breast, you will need a heavy-bottomed skillet or frying pan, a meat thermometer, and a roasting or casserole pan. A simple glass Pyrex dish can work well as a roasting pan. A good way to ensure the turkey breast remains moist is to brine it. To brine, mix one quart of water with a quarter cup of kosher salt and a quarter cup of sugar, and optionally add herbs and spices such as thyme, rosemary, and garlic.
First, preheat the oven to 350°F/180°C. Pat the turkey breast dry with paper towels and spread butter over it. If the turkey is cold, it may be hard to spread the butter, so instead, dot it with butter. Season with salt, pepper, and sage or poultry seasoning. Spread cut-up onion, carrot, celery, bay leaves, and optionally apple at the bottom of the roasting pan. Add half a cup of turkey stock to keep the vegetables from sticking and add moisture.
Place the turkey breast in the pan, with the skin side down if bone-in, or in the centre if boneless. Sear for 5-7 minutes until golden brown, then flip the breast over. Reduce the heat to medium-low, cover the pan with a lid, and cook for 15-20 minutes or until the internal temperature reaches 165°F (74-75°C). Remove the turkey breast from the pan and cover with aluminium foil for 10 minutes to let it rest before slicing. While the turkey is resting, you can use the drippings left in the pan to make a sauce. Remove excess fat from the pan, keeping about a tablespoon along with the caramelized bits. Optionally, add wine to deglaze the pan, scraping up the browned bits. Stir in broth and bring to a simmer, then let it reduce for about 5 minutes. Stir in butter, and season with salt and pepper.
The turkey breast can be served with mashed potatoes or sweet potatoes, or spiced sweet potato fries.
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Frequently asked questions
Yes, you can cook a turkey breast in a glass pan. A simple roasting pan or casserole dish will work well.
The size of the glass pan depends on the size of the turkey breast. A 9x12 Pyrex dish is suitable for a smaller bird. Larger turkeys may require a sheet pan with raised edges.
Preheat the oven to 350°F/180°C. Cook the turkey breast until the internal temperature reaches 165°F/74-75°C.
The cooking time depends on the size of the turkey breast. A general rule is to roast for one hour, turn the breast over, and then roast for another 30 minutes to cook and brown the underside.
