The best way to cook turkey breast is with lots of butter, garlic and fresh herbs and oh yeah-use a bone-in turkey breast for the best flavor and to keep the meat moist!
How To Roast a Turkey Breast…The best way to roast a turkey breast is with lots of butter and fresh herbs.
I prefer to use a bone-in turkey breast and I may as well shout it right here, “I’m a white meat lover!”
Take that, you dark meat lovers.
Yes, it is true that white meat cooks faster and therefore has the problem of becoming dry, but using a bone-in turkey breast and lots of butter, makes this oven-roasted turkey breast one juicy turkey breast.
A boneless turkey breast is great, but it’s the breast bone in the turkey breast that protects the meat which helps it to heat slower and preserve the moisture leaving you with lots of juicy meat.
A roast turkey breast is great for a smaller group and makes easy holiday dinners.
Truly this butter rubbed turkey is an easy way to make Thanksgiving dinner special.
Yes, this is enough for 6 to 8 people but it also means if your bird isn’t quite big enough, this is a great way to get some extra white meat.
If you have bought a whole turkey breast, make sure to separate the two halves before cooking.
I have to tell you that though I love Manservant’s smoked turkey, this butter drenched turkey with crispy skin is really, really good.
You can have this in the oven in 15 minutes and the aroma of the turkey breast cooking is the best part of my day!
The Best Way To Cook Turkey Breast:
Make sure your turkey breast halves are at room temperature as well as your unsalted butter.
You can make an herb butter, but I find placing the smashed garlic cloves and the rosemary and thyme on the baking sheet works just as well.
Using a sheet pan with a rim works much better than a roasting pan.
Preheat your oven to 45 degrees.
Now loosen up the skin and rub the entire bird with butter, including under the skin.
Place the breast skin side up on top of the herbs and garlic. Try to make sure the skin is covering the flesh of the breast.
In fact, when you buy the turkey breast halves, try to make sure they have a good amount of skin.
Liberally sprinkle the breasts with kosher salt and lots of fresh ground black pepper.
Place breast side up in the preheated oven and roast the turkey breast halves, turning halfway through until the turkey skin is crisp and golden brown and an instant read thermometer inserted into the thickest part of the breast registers 160 degrees farenheit.
Make sure to have an instant-read thermometer on hand because it is always a good idea to check the temperature of the turkey meat for best results.
This is a lower internal temperature than if you were making the whole bird.
The best part is the cooking time is only 45 to 55 minutes!
Once the turkey has reached the correct temperature remove from oven and place on a platter or cutting board.
Let the tukey breast rest for 10 minues before slicing.
How many pounds of bone-in turkey breast should you figure per person?
Depending on how many people you are serving, the general rule of thumb is 3/4 lb of bone-in turkey breast per serving.
Make sure to use a good baking sheet. You don’t want it warping when you place it in the oven.
That means the baking sheet may pop the minute you put it in the oven and may tilt which will cause the butter to melt to one side, which will cause the butter to burn.
You really want the butter because it creates wonderful pan juices!
If you don’t eat them all up on a sandwich, sliced turkey breast can be wrapped tightly and placed in an airtight container and frozen for about 3 – 4 months.
Just thaw and use as needed. To reheat, thaw, place in aluminum foil and reheat in the oven at about 250 degrees until warm.
How can you use leftover turkey breast?
Use turkey breast anyway you would use cooked chicken.
I love leftovers on this sandwich with bacon and gravy and cranberry sauce. Use the leftover stuffing instead of bread if you want.
Turkey Tetrazzini-you betcha!
Turkey hash? This is so good for breakfast or dinner.
In this casserole it would be amazing.
Enchiladas with sweet potatoes and a chipotle sauce? Yes, please!
Or perhaps enchiladas with mole sauce?
Whatever you do keep this recipe in your back pocket. It really is the best way to cook a turkey breast!
Whether you make it for Thanksgiving Day or just for dinner you will be happy that is only take a little bit of time to make.
This simple recipe is perfect!
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The best way to cook a turkey breast is with lots of fresh herbs, garlic and butter. And the bone keeps it nice and moist!
2 skin on, bone-in turkey breasts (3.5 to 4 lbs)
1 stick unsalted butter at room temperature
Kosher salt and fresh ground pepper
6 sprigs thyme
4 springs rosemary
1 head garlic, cloves, peeled and crushed
Preheat oven to 425. Gently loosen skin from breasts and rub butter under skin and all over outside of breasts, season liberally with salt and pepper.
Scatter thyme and rosemary sprigs and crushed garlic cloves over a large rimmed baking sheet and arrange turkey breasts , skin side up, on top.
Roast turkey breasts, turning halfway through, until skin is crisp and gloden brown and an instant-read thermometer reaches 160 degrees when inserted into the thickest part of the breasts. You will want to cook the turkey breasts to a lower internal temperature than when cooking the whole bird. Bake for 45 – 55 minutes.
Transfer turkey breasts to a platter and let rest 10 minutes, before carving.
Serve turkey breasts with pan dripping.
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