Perfectly Positioning Turkey Breast In The Pan

Cooking a turkey breast is a great alternative to roasting a whole turkey, especially if you're hosting a small gathering. It's also a good option if your family prefers white meat. There are different ways to cook a turkey breast, including roasting, pan-searing, and grilling. To place a turkey breast in the pan, you can follow these simple steps:

Pan-searing a turkey breast

Ingredients

• 8-10 ounces of turkey breast
• Freshly ground pepper, to taste
• 1 tablespoon of neutral oil (vegetable or canola oil)
• 1 tablespoon of mixed fresh herbs (rosemary, thyme, and sage) or 2 pinches of dried herbs
• 4 cups of spinach or baby kale leaves
• 1 lemon, cut into wedges

Optional Ingredients

• 1/4 cup of white wine
• 1 teaspoon of butter
• A pinch of hot pepper flakes
• 1/4 cup of green olives

Method

• Heat a cast-iron pan or heavy skillet over medium-high heat.
• Season the turkey breast cutlets with sea salt and a few grinds of pepper.
• Place the oil in the skillet and tip it to coat the entire bottom of the pan.
• Place the cutlets in a single layer and sear until golden, about 2 minutes.
• Turn the cutlets and sprinkle with the chopped herbs. Cook for an additional 2 minutes, until the slices are golden brown.
• Remove the cutlets to two plates and keep them warm.
• Add the chicken broth to the pan along with the greens. Steam the greens in the broth, stirring frequently, for about 2 minutes until wilted.
• Remove the greens with tongs or a slotted spoon and divide them between the two plates, placing them on top of the turkey cutlets if desired.
• Continue to cook the broth, reducing it by half.
• Add a squeeze of lemon and pour the sauce over the cutlets.
• Serve with additional lemon wedges on the side.

Tips

• If you want a slightly richer dish, add 1/4 cup of white wine along with the broth and finish the sauce by whisking in a teaspoon of butter.
• For a spicier kick, add a pinch of hot pepper flakes.
• For extra flavour, add 1/4 cup of green olives.
• For a different taste, swap out the herbs for a Cajun seasoning blend.

Roasting a turkey breast

Ingredients:

• Turkey breast (bone-in or boneless)
• Butter (unsalted or salted)
• Garlic
• Salt
• Pepper
• Fresh herbs (such as thyme, rosemary, sage) and/or herb seasoning blend
• Olive oil
• Paprika
• Oregano
• Onion powder
• Garlic powder

Instructions:

• Prep the Turkey: Start by thawing your turkey breast if it's frozen. The general rule is 24 hours for every 5 pounds of turkey. Once thawed, remove any packaging and pat the turkey dry with paper towels.
• Make the Herb Butter: In a bowl, combine softened butter with your choice of seasonings and fresh herbs. You can also add ingredients like brown sugar, Italian seasoning, or paprika for extra flavor. Mix well to form a spreadable paste.
• Season the Turkey: Loosen the skin of the turkey breast gently with your fingers. Spread a generous amount of the herb butter underneath the skin, covering as much of the meat as possible. Rub the remaining herb butter on top of the skin. You can also season the turkey with salt and pepper.
• Place in the Pan: Place the seasoned turkey breast, skin-side up, in a roasting pan or a lightly greased baking dish. If desired, you can use a roasting rack to elevate the turkey above the bottom of the pan.
• Preheat the Oven: Preheat your oven to a temperature between 325°F and 450°F. The higher temperature will help to brown the skin, while the lower temperature will ensure the meat cooks through slowly.
• Roast the Turkey: Place the turkey in the preheated oven and adjust the temperature as needed. As a rule of thumb, roast the turkey for about 20 minutes per pound of meat. For a more accurate reading, use a meat thermometer to check the internal temperature of the thickest part of the breast. The turkey is done when it reaches an internal temperature of 165°F.
• Rest and Serve: Once the turkey is cooked, remove it from the oven and cover it loosely with aluminum foil. Let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute and the meat to firm up, ensuring a juicy and tender slice.

Tips:

• You can use either a bone-in or boneless turkey breast. Bone-in turkey breasts tend to be larger and more flavorful, while boneless breasts cook faster.
• If you want crispy skin, consider roasting the turkey at a higher temperature initially to brown the skin, then lowering the temperature to finish cooking.
• Don't forget to use the pan drippings to make delicious gravy!

Carving a turkey breast

Rest the Turkey

Allow the turkey to rest for 15 to 30 minutes before you begin carving. This will give the juices time to settle, preventing them from spilling when you start to carve. Instead, the juices will be reabsorbed by the meat, making it extra juicy. Resting the turkey will also allow it to cool down slightly, making it easier to handle.

Use a Sharp Knife

You will need a large, sharp chef's knife to carve the turkey breast. You don't need a specialty carving knife or a boning knife. In addition to the knife, you will also need a big cutting board, a platter, and some paper towels. Place the turkey on the cutting board with the cavity facing towards you and remove any butcher's twine that may be trussing the legs together.

Remove the Legs and Thighs

Slice the skin near the thigh to separate one leg from the body. Cut through the joint and along the body, angling the knife towards the bone as you cut. Once you hit the bone with your knife, put the knife down and grasp the thigh, bending it backwards until you hear a pop and the joint becomes visible. Clean your hands—this is why having paper towels nearby is helpful—and pick up the knife again. Slice through the joint and through the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat this process with the second leg and thigh.

Cut Off the Wings

Pull the wings back until you hear a pop, just like you did with the legs. Slice through the joints to remove the wings.

Remove the Breasts

Make a long, deep cut along one side of the breastbone, following the curve of the bone. Use long strokes with the tip of your knife and gently pull the meat away as you go. Repeat this process along the other side of the breast. At this point, it's a good idea to pause and wipe down your cutting board to eliminate the excess juice.

Remove the turkey carcass from the board. If you plan to use it to make turkey broth, put it into a large pot. Otherwise, let it cool and then wrap it tightly in plastic wrap before storing it in the refrigerator or freezer.

Slice the White Meat

Place the breasts skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices for serving. For the neatest slices, try to use long cutting strokes instead of short sawing ones. Cut the wing in half and transfer the white meat to your serving platter.

Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife in the joint until you feel the right spot. Place the drumsticks on the platter. Remove the bone from the thigh and place the boneless thigh skin-side up to slice. Transfer to the platter.

Serving

Carving the turkey cools the meat significantly, so it's best to serve it as soon as it's been carved and sliced. You may want to garnish the platter with some seasonal fruit, like small pears or a few bunches of grapes. Be sure to bring the platter to the table right away so that your guests can enjoy the meat while it's still warm.

Making gravy from pan drippings

Step 1: Prepare the pan drippings

Remove the roasted meat from the roasting pan and pour the drippings into a measuring cup. The fat from the drippings will rise to the top, and you can skim it off with a spoon or use a fat separator to make the process easier.

Step 2: Make a roux

For a medium-bodied sauce like gravy, start by heating 2 tablespoons of butter or fat from the pan drippings over medium-high heat. Once the butter is melted, reduce the heat to medium and add 2 tablespoons of flour. Whisk continuously for about five minutes until the mixture, known as a roux, becomes smooth and no longer smells of raw flour.

Step 3: Deglaze with the pan drippings

When the roux is light brown, add the skimmed drippings to the pan. Use a wooden spoon to scrape up any browned bits, also known as fond, from the bottom of the pan. These bits contain concentrated flavour, so be sure to get them all!

Step 4: Add the broth

Slowly add a cup of broth, whisking as you pour it into the roux to prevent lumps. Bring the mixture to a simmer and continue cooking for up to five minutes until the gravy thickens. If you want to add any seasonings or flavourings, such as garlic, wine, or fresh herbs, add them during this step.

Step 5: Strain the gravy

If you don't mind bits of pan drippings in your gravy, you can serve it as is. However, for a smoother gravy, strain it through a fine-mesh strainer before serving.

Tips for making pan gravy:

• Gravy is best served immediately, but you can make it in advance and store it in an airtight container in the refrigerator for up to two days.
• Flour-based gravy can be frozen for up to four months.
• For a gluten-free option, use a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 to 2 tablespoons of water) instead of flour to thicken the gravy.
• You can also boost the flavour of your gravy by adding Worcestershire sauce, mustard, balsamic vinegar, wine, cognac, or caramelized vegetables.

Cooking time and temperature

Oven Temperature:

Start by preheating your oven to the desired temperature. The recommended temperature for cooking turkey breast is between 325°F and 450°F (162°C and 232°C). Some recipes suggest starting at a higher temperature of 450°F for the first 45 minutes to an hour to brown the turkey breast and then lowering the temperature to 325°F for the remainder of the cooking time.

Cooking Time:

The cooking time for turkey breast depends on its weight and the oven temperature. A good rule of thumb is to allow for 10 to 15 minutes of cooking time per pound of turkey breast. For example, a 6-pound turkey breast will take approximately 1 hour to 1 hour and 30 minutes to cook at 325°F.

It is important to note that cooking times may vary based on your specific oven and the shape of the turkey breast. Therefore, it is always a good idea to use a meat thermometer to determine doneness accurately. Insert the thermometer into the thickest part of the breast, ensuring it does not touch the bone. The turkey breast is cooked when the internal temperature reaches 165°F (74°C).

Preventing Overcooking:

Turkey breast can dry out if overcooked, so it is essential to keep a close eye on it during the cooking process. When the turkey breast is about two-thirds to three-quarters done, loosely cover the breast with a piece of foil to prevent overcooking and promote even cooking.

Resting:

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

By following these instructions and keeping a close eye on your turkey breast during the cooking process, you can ensure that it is cooked to perfection.

Frequently asked questions