Emilie Meyer
Cooking a turkey breast is a great alternative to roasting a whole turkey, especially if you're cooking for a smaller group. It's also a lot easier to prepare and cook. The first step is to pat the turkey breast dry and season it with salt and pepper. Then, you can add your choice of herb butter, herb rub, or garlic butter under the skin and on top of the breast. Place the turkey breast on a wire rack in a roasting pan and cook in the oven for about 14-15 minutes per pound or until the internal temperature reaches 165°F. If you're cooking on the stove, it should take about 10 minutes. You can also cook the turkey breast breast-side down for most of the cooking time to keep the meat moist, and then flip it over to crisp up the skin.
How does turkey breast sit in the pan?
| Characteristics | Values |
|---|---|
| Temperature | 325°F for 14-15 minutes per pound |
| Internal Temperature | 165°F |
| Resting Time | 15 minutes |
| Position | Breast side down for 3/4 of the cooking time, then flipped breast-side up |
| Pan Type | Baking dish, sheet pan, or cast iron skillet |
| Additions | Herb butter, wine, broth, lemon, garlic, etc. |
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What You'll Learn
Turkey breast cooking time and temperature
Cooking a turkey breast is a great alternative to roasting a whole turkey, especially for smaller gatherings. It is also a lot faster and easier than roasting a whole bird.
Cooking Time and Temperature:
The cooking time and temperature for a turkey breast depend on a few factors, such as whether it is boneless or bone-in, and whether it is cooked from frozen or thawed.
For a thawed bone-in turkey breast, roast at 325°F for about 14-15 minutes per pound, or until the internal temperature in the thickest part of the breast reaches 165°F. This will take about 90 to 120 minutes.
If you are cooking a frozen bone-in turkey breast, it will take about 50% longer, so plan for around 135 to 180 minutes.
Boneless turkey breasts will cook faster than bone-in breasts. For a faster option, you can also try roasting the turkey breast at a higher temperature of 425°F for 44 to 55 minutes.
Cooking Techniques:
There are a few techniques you can use to ensure your turkey breast is juicy and tender. One method is to use an oven bag, which locks in moisture and flavour, and also reduces cooking time and cleanup.
Another technique is to use an herb butter mixture, spreading it under and over the turkey breast skin. This keeps the meat tender and juicy, and gives the skin a golden brown colour.
You can also try dry-brining the turkey breast by sprinkling a mixture of baking powder, salt, and pepper over the skin and letting it rest in the refrigerator for 12 to 24 hours. This will give you more intensely flavoured and better-seasoned meat.
Finally, some recipes recommend basting the turkey with its juices to keep the meat moist, but others suggest that this can make the skin rubbery and cause the meat to dry out. If you do baste, you will need to plan for additional cooking time.
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How to prepare the turkey breast
Preparing a turkey breast to sit in a pan involves a few simple steps to ensure even cooking and a delicious result.
First, you'll want to remove the turkey breast from its packaging and pat it dry with paper towels. This step is important as it helps the seasonings stick to the meat and encourages a nice browning. You can also trim any excess fat or skin at this point, though some prefer to keep a thin layer of fat for added moisture and flavour.
Next, you'll want to season the turkey breast. A dry rub or a simple herb seasoning can be used here. You can use a store-bought blend or make your own with herbs like rosemary, thyme, sage, and parsley. Don't be shy with the seasoning—a generous amount will ensure a flavourful dish. Be sure to get into all the nooks and crannies of the meat for even flavour distribution.
Now, you'll need to decide if you want to stuff the turkey breast. This step is optional but can add moisture and flavour to the dish. You can use a variety of ingredients for stuffing, such as herbs, butter, or even a citrus glaze. If you choose to stuff the breast, simply slice a horizontal slit through the thickest part of the meat, being careful not to cut all the way through, and stuff it with your chosen ingredients.
Finally, you'll want to secure the turkey breast with kitchen twine. This step is crucial to ensuring the meat cooks evenly and sits nicely in the pan. Simply tie the twine around the thickest part of the breast at regular intervals, keeping the meat nice and compact. Be sure to snip off any excess twine so it doesn't dangle.
And that's it! Your turkey breast is now prepared and ready to be placed in the pan for cooking. With these simple steps, you're well on your way to a delicious, evenly cooked meal.
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How to season the turkey breast
To season a turkey breast, you can use a variety of seasonings and flavour combinations. Firstly, you should pat the turkey dry on all sides with paper towels. This will help any butter or oil-based seasoning to stick to the meat.
One option is to use a combination of rosemary, thyme, sage, garlic, salt and pepper to flavour the butter. You can use fresh or dried herbs and spices, depending on what you have available. Mix these ingredients with butter to form a paste, and then rub the butter all over the turkey breast. You can also loosen the skin of the turkey breast and spread some of the seasoned butter underneath, to help lock in flavour.
Another option is to coat the turkey breast in a mixture of garlic, herbs and butter, for a savoury flavour. You can also try a Mexican-inspired seasoning, using butter mixed with taco seasoning, including chili powder, garlic powder, cumin and oregano. For a Cajun-inspired dish, mix the butter with Cajun seasoning. Alternatively, try a sweet and salty flavour combination by wrapping the turkey breast in bacon strips, or adding maple syrup to the butter mixture.
If you want to add a hint of sweetness, you can use brown sugar in your seasoning. For a sugar-free version, you can use coconut sugar or simply skip the sugar altogether. Adding garlic powder will give a savoury taste, or you can use onion powder for a different flavour. Dried rosemary is a great herb to use, or you can use fresh rosemary if you have some available.
For a golden brown colour, add a pinch of paprika. You can use smoked paprika for a more intense flavour. Salt and pepper are also essential for seasoning the turkey breast, and you can use Himalayan pink salt or kosher salt for a coarser texture. Finally, if you are serving spice lovers, add some cayenne pepper or red pepper flakes for an extra kick.
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How to cook the turkey breast
Cooking a turkey breast is a great way to enjoy the classic flavour of turkey without having to roast a whole bird. This method is perfect for a smaller group or a beginner cook.
First, let the turkey thaw completely, and then pat it dry with paper towels. Season the outside with salt and pepper, and then loosen the skin of the breast. Smear a generous amount of herb butter under the skin, spreading it over both sides of the breast. You can also make small slits under the skin and massage the butter directly onto the meat. Spread the remaining butter on the outside of the turkey breast.
Place the turkey breast on a wire rack in a baking dish or roasting pan. If you're cooking on the stove, use a deep cast-iron skillet with a lid. For a 3-4 pound turkey breast, roast at 350 degrees F for about 90 minutes, rotating the pan once during the cook time. If cooking at 325 degrees F, cook for 14-15 minutes per pound. The internal temperature should reach 165 degrees F. Remove the turkey from the pan and cover with foil for 10-15 minutes before slicing.
For a simple gravy, use the juices and drippings from the pan. You can deglaze the pan with a little wine or broth for extra flavour.
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How to rest the turkey breast
Resting the turkey breast is a crucial step in the cooking process, ensuring that your meat is juicy and tender. Here is a guide on how to do it properly:
Firstly, it is important to remove the turkey breast from the oven or pan at the right time. Most sources recommend taking it out when the internal temperature of the thickest part of the breast reaches 165°F. However, some suggest removing it just before it hits this temperature, as the turkey will continue to cook while resting.
Once you've removed the turkey from the heat source, cover it with aluminium foil. This step helps to keep the meat warm and moist while it rests.
The resting time for a turkey breast varies depending on its size and the cooking method. A good rule of thumb is to let it rest for at least 15 minutes before carving or slicing. However, if you're cooking a larger turkey breast, such as a three to four-pounder, you may need to rest it for around 30 minutes.
During the resting period, the turkey breast's juices redistribute throughout the meat, ensuring it stays moist and flavourful. This process also makes the meat easier to carve, as the fibres relax.
Some cooks recommend flipping the turkey breast over during the resting period to ensure even moisture distribution.
In summary, resting the turkey breast is essential for optimal flavour and texture. By following these simple steps, you'll ensure your turkey breast is juicy, tender, and ready for the perfect slice!
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Frequently asked questions
You should cook a turkey breast for about 14-15 minutes per pound, or until an internal temperature of 165°F is reached.
A temperature of 325°F is recommended, although some recipes suggest starting at 400°F and then lowering to 325°F.
Some sources suggest cooking skin-side down for most of the cooking time, and then flipping to crisp up the skin. Others recommend cooking skin-side up for the whole duration.
Pat the turkey dry with paper towels before applying butter. You can also loosen the skin and spread some butter underneath to help it stick and lock in flavour.
