Roast Turkey Breast: Pan Laying Technique

Roasting a turkey breast is a great alternative to roasting a whole turkey, especially for smaller gatherings. It's easier, quicker, and more cost-effective, and you still get the same delicious flavour and juicy meat. You can roast a turkey breast with or without the bone, and with or without the skin, although bone-in and skin-on is generally recommended for the best flavour.

Preheat the oven to 325°F

At this temperature, the turkey breast will take around 20 minutes per pound to cook. For example, a 3-pound turkey breast will take about an hour to cook. It's important to note that cooking times may vary depending on the size of your turkey breast and the method of cooking. Boneless turkey breasts will cook faster, while covering the breast or using an oven bag may increase the roasting time.

To check if your turkey breast is cooked, insert an instant-read meat thermometer into the thickest part of the breast, ensuring it doesn't touch the bone. The internal temperature should reach at least 165°F. If it hasn't reached this temperature, return the turkey to the oven and continue roasting, checking the temperature every 10 to 15 minutes.

Once the desired temperature is reached, remove the turkey from the oven and cover it loosely with foil. Let the meat rest for 15 to 20 minutes. This step is crucial, as it allows the juices to settle into the meat, making it juicy and tender.

After resting, transfer the turkey breast to a clean cutting board and start carving. Keep your knife as close to the ribs as possible, and slice the breast crosswise into slices.

By preheating your oven to 325°F and following these subsequent steps, you'll be well on your way to enjoying a delicious and juicy roasted turkey breast.

Make a herb butter mixture

Making a herb butter mixture is a great way to add flavour to your turkey breast. Here is a step-by-step guide:

Firstly, gather your ingredients. You will need butter (preferably unsalted), garlic, rosemary, sage, thyme, salt and pepper. You can adjust the quantities to your taste, but a good starting point is 150g of butter, 4-8 cloves of garlic, 1 tablespoon each of chopped fresh rosemary, sage and thyme, and 1 teaspoon each of salt and pepper.

Next, mix all the ingredients together in a small bowl. You can use a fork or a whisk to combine them thoroughly. Taste the mixture and adjust the seasoning as needed.

Now, it's time to prepare the turkey breast. Use your fingers to gently loosen the skin of the breast, being careful not to tear it. This will create a pocket for the herb butter.

Take the herb butter mixture and generously smear it under the skin of the turkey breast. Really get in there with your fingers to ensure the butter is evenly distributed. You can also rub some of the mixture on top of the skin for extra flavour and crispness.

Once the turkey breast is coated in herb butter, it's ready to be placed in the roasting pan. Simply follow the standard instructions for roasting a turkey breast, and enjoy the delicious results!

Prep the turkey breast

Firstly, you'll want to thaw your turkey breast. A general rule of thumb is to allow 24 hours of thawing time for every 5 pounds of turkey. Once thawed, the turkey can be kept in the fridge for several days before roasting.

When you're ready to cook, preheat your oven to 325-350°F. Remove the turkey from its packaging and pat it dry on all sides with paper towels. Season the outside with salt and pepper.

Next, loosen the skin of the turkey breast and spread a spoonful of herb butter or a spice mixture under the skin, covering both sides of the breast. You can make your own herb butter by combining butter with garlic, salt, pepper, and fresh herbs like thyme, rosemary, and sage. Alternatively, you can use a store-bought spice mixture.

After you've added your chosen seasoning under the skin, spread the remaining mixture on the outside of the turkey breast.

Place the seasoned turkey breast, skin-side up, on a roasting rack set inside a roasting pan. If you don't have a roasting rack, you can use crunched-up aluminum foil or vegetables like carrots, onions, or potatoes to keep the turkey elevated off the bottom of the pan.

Place the turkey breast in the roasting pan

If you are cooking a half-breast, try to pull the skin to cover the meat as much as possible. Before placing the turkey in the pan, you can also rub the skin with butter or oil, and season it with salt and pepper. You can also loosen the skin and rub butter or a spice mixture underneath it, spreading it over the meat.

Cooking time and temperature

The cooking time and temperature for roasting a turkey breast depend on a few factors, including the size of the turkey breast, whether it is boneless or bone-in, and the desired level of doneness.

In general, a good rule of thumb is to cook a bone-in turkey breast at 325-350 degrees Fahrenheit (162-177 degrees Celsius) for about 14-20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). This means that a 3-pound turkey breast will take approximately 42-60 minutes to cook, while a 6-pound turkey breast will take about 1 hour and 42 minutes to 2 hours and 30 minutes.

It is important to note that cooking times may vary depending on the specific oven and the accuracy of its temperature settings. It is always best to use an instant-read or meat thermometer to check the internal temperature of the turkey breast to ensure it is cooked properly. The thickest part of the breast should be measured, being careful not to touch the bone.

For boneless turkey breasts, the cooking time will be shorter. It is recommended to roast boneless turkey breasts at 350 degrees Fahrenheit (177 degrees Celsius) for about 20 minutes per pound or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

When the turkey breast is about two-thirds or three-quarters done, it is a good idea to loosely cover it with aluminium foil to prevent overcooking or dryness. This is especially important if you are cooking a bone-in turkey breast, as the bones can help conduct heat and increase the cooking temperature.

Once the desired internal temperature is reached, remove the turkey breast from the oven and let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute and settle into the meat, ensuring a juicy and tender final product.

Frequently asked questions