Turkey breasts are a cinch to roast — no flipping, no basting, no fuss. Here's a recipe to show you how to cook it, step by step. Comments We
independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Are you hosting a small, intimate gathering for Thanksgiving this year? Then hear us out: You don’t have to bother with a whole turkey. You can just roast a turkey breast. One half-breast or even a whole turkey breast makes more than enough for a small party of four to six. (And yes, you’ll still have plenty of pan drippings to make gravy.) Turkey breasts are also a cinch to roast. There’s no flipping, no basting, no fuss. Here’s a recipe to show you how to do it, step by step. Reasons Why You Might Roast a Turkey BreastA small-scale Thanksgiving isn’t the only reason why you might think about roasting a turkey breast on its own. Here are a few more times when turkey breast is a good idea.
What Turkey Breast to BuyMost grocery stores sell turkey breasts year-round. You’ll either find them in the chest coolers or in the butcher’s display case. We recommend bone-in and skin-on breasts, which is what we use for this method. One (three-pound) half-breast will feed two to four people. A whole (six- to seven-pound) turkey breast (two breasts, still joined at the breast bone) will feed six to eight people. This method will work for either amount of meat. Prepping a Turkey Breast for CookingMake sure your turkey breast is thawed before roasting. Generally, a totally frozen turkey breast will thaw in about 24 hours in the fridge. Once thawed, the turkey can be kept refrigerated for several days before roasting. Turkey breasts can also be dry-brined or wet-brined, just like turkey. Be sure to start either of these methods the day before you plan to cook. What’s the Best Temperature for Cooking Turkey Breasts?I cook turkey breasts almost exactly the same way I cook a whole turkey: I start it in a hot 450°F oven to start the browning and then turn down the heat to 350°F so that the breast meat cooks through slowly. The turkey breast on its own will cook more quickly than a whole turkey, so start checking after an hour and continue roasting until it registers 165°F in the thickest part of the meat. Because it’s quicker to cook, I also don’t bother with basting. I also roast a turkey breast on a roasting rack in a roasting pan to elevate it off the bottom of the pan. But because a turkey breast is smaller, you don’t necessarily have to use a roasting pan. You can also use an oven-safe skillet or any baking dish that will hold the breasts. Instead of a roasting rack, you can roast the turkey breast over thick-cut onions and potatoes (instant side dish!). How Do I Store Cooked Turkey Breast?Leftover cooked turkey breast can be refrigerated in an airtight container for up to 4 days, or frozen for up to 2 months. Turkey breasts are a cinch to roast — no flipping, no basting, no fuss. Here's a recipe to show you how to cook it, step by step. Ingredients
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Instructions
Recipe NotesSeasoning options: Turkey breasts can also be dry-brined, wet-brined, or seasoned with any mix of herbs or spices desired. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Is a turkey breast roast processed?Butterball turkey breast products are packaged with a mixture of salt, water, and a few other ingredients in the interest of preserving their quality and texture. In that sense, they can be classified as processed meat.
What is a turkey breast roast made of?A turkey breast is the meat from the chest of the turkey. This large cut is the only white meat on the bird. Because of this, it's a little more expensive per pound than a whole turkey, but it's also easier to work with and store.
Is a turkey roast pressed meat?Seeing the light, the turkey industry discovered more and more ways to bring the big bird to market, often as highly processed slices or "roasts" formed from pressed-together small pieces. Turkey slices in the supermarket deli may be labeled "roast turkey," but they're usually cut from those formed roasts.
How do you cook a Butterball boneless turkey roast?Place breast on rack in shallow roasting pan. Brush with oil to prevent drying. Do not cover. Cook for 4 hours or until meat thermometer reads 165°F (74°C).
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