Ella Walter
Turkey is a popular dish, especially around Thanksgiving, but cooking a whole bird can be intimidating. A great alternative is to cook a turkey breast, which is perfect for a smaller group. This can be done in the oven or on the stove, and can be just as juicy and tender as a whole roast turkey. There are a few ways to cook a turkey breast, including roasting, pan-searing, and skillet roasting.
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What You'll Learn
Let the turkey sit at room temperature for 30-45 minutes
Letting the turkey sit at room temperature for 30 to 45 minutes is an important step in the cooking process. This step allows the meat to relax, resulting in a more juicy texture. Cold meat can seize up when placed in a hot oven, so letting it sit beforehand prevents this from happening. During this time, you can prepare the other ingredients and the pan.
After patting the turkey dry with paper towels, you can season the outside with salt and pepper. You can also loosen the skin and spread herb or spiced butter underneath, getting it onto both sides of the breast. This helps to lock in flavour and keep the butter from sliding off. Even if some of the butter melts into the pan, it will add flavour to the meat and gravy.
You can also make small slits under the skin and massage the butter directly onto the meat for extra flavour. This will ensure that the butter really soaks into the skin before roasting.
According to the USDA food safety guidelines, turkey should not be left out of the refrigerator for longer than two hours.
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Pat the turkey dry and season with salt and pepper
To prepare your turkey breast for the pan, start by removing it from its packaging. Use paper towels to pat the turkey dry on all sides. This step is important as it helps the seasoning stick to the meat. Next, season the outside of the turkey breast with salt and pepper. Be generous with your seasoning, as this will add flavour to the dish. You can also add other seasonings like dried Italian herbs, garlic powder, onion powder, cumin, chilli powder, and black pepper.
Once the turkey breast is patted dry and seasoned, you can loosen the skin and spread some herb butter underneath. This step is optional but recommended as it helps lock in flavour and keeps the butter from sliding off. Even if some of the butter melts into the pan, it will add amazing flavour to the meat and the gravy. You can use a combination of herbs like rosemary, sage, oregano, lemon thyme, or marjoram, or create your own blend. If you want to add a little extra kick to your herb butter, you can include spices like smoked paprika, brown sugar, or garlic.
If you want to ensure that your herb butter really soaks into the skin, you can try making small slits under the skin and massaging the butter directly onto the meat. This will result in extra flavour throughout your turkey breast. Remember to let the turkey breast sit at room temperature for about 30 to 45 minutes before cooking. This will give the meat time to relax, resulting in a much juicier texture than if you put a cold turkey breast straight into a hot oven.
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Spread herb butter under the skin and on the outside
To spread herb butter under the skin and on the outside of a turkey breast, first, ensure that the turkey is fully thawed. Then, pat the turkey dry on all sides with paper towels. Season the outside with salt and pepper.
Next, carefully and gently loosen the skin of the turkey breast using your hands. Make sure not to rip the skin, as this is important for keeping the moisture in. You are creating pockets so that you can spread the herb butter all over the turkey. Use a spoon to smear the herb butter under the skin, spreading it over both sides of the breast. You can use a single herb like rosemary, sage, oregano, lemon thyme, or marjoram, or create your own blend.
After spreading the herb butter under the skin, spread the remaining herb butter on the outside of the turkey breast. You can also add salt and pepper to the outside of the turkey for additional seasoning.
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Place the turkey breast skin side up in a deep skillet
Cooking a turkey breast in a pan is a great way to prepare a smaller amount of turkey without having to roast a full-sized bird. It's also a good option if you don't have a roasting pan or carving skills.
To place the turkey breast skin side up in a deep skillet, start by letting the turkey breast sit at room temperature for about 30 to 45 minutes. This will allow the meat to relax, resulting in a juicier texture than if you put a cold turkey breast straight into a hot oven. After this resting period, remove any plastic wrapping and rinse the turkey in cool water.
Next, pat the turkey dry on all sides with paper towels. Season the outside generously with salt and pepper, and dried Italian herbs, garlic powder, onion powder, cumin, chili powder, and black pepper if desired. You can also try other seasonings like poultry seasoning, which contains sage and thyme, or a Cajun seasoning blend.
Now, it's time to prepare the turkey breast for the skillet. Loosen the skin of the turkey breast and spread a spoonful of herb butter or spiced butter under the skin, massaging it directly onto the meat for extra flavor. Get it underneath as much of the skin as you can, and spread the remaining butter on the outside of the turkey breast.
Finally, place the seasoned and buttered turkey breast, skin side up, into the deep skillet. It's now ready for roasting!
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Remove from the pan when the internal temperature reaches 165°F
Cooking a turkey breast in a pan is a great way to prepare a smaller meal, perfect for a more intimate gathering. It's also a good option if you don't want to deal with roasting a full-sized bird. This method can be used on a stovetop or in an oven, and the key to success is paying attention to the internal temperature of the meat.
When the internal temperature of the turkey breast reaches 165°F, it's time to remove it from the pan. This temperature reading is crucial to ensure the meat is cooked properly and is safe to eat. It is recommended to measure the temperature at the thickest part of the breast.
It is important to note that the turkey breast will continue to cook even after being removed from the heat, so it is advisable to take it out of the pan just shy of 165°F to prevent overcooking. This technique ensures that the meat remains juicy and tender.
Once you've removed the turkey breast from the pan, it's essential to let it rest. Cover the meat with aluminium foil and let it rest for at least 15 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavourful final product.
After the resting period, you can then slice the turkey breast and serve it. Leftovers can also be used in various recipes, such as soups, sandwiches, or wraps. Remember, it is important to follow food safety guidelines and not leave the cooked turkey out of the refrigerator for more than two hours.
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Frequently asked questions
First, let the turkey breast sit at room temperature for 30 to 45 minutes. Then, pat it dry with paper towels and season with salt and pepper. You can also loosen the skin and spread herb or spiced butter underneath and on the outside.
Preheat the oven to 325°F if you are cooking the turkey breast for 14-15 minutes per pound. If you are cooking at 450°F for 25 minutes, reduce the temperature to 350°F and cook for an additional 30-45 minutes.
The turkey breast is cooked when its internal temperature reaches 160°F to 165°F. Remove the turkey from the pan and cover it with foil for 10 to 15 minutes before slicing.
