How to Cook a Turkey Breast
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 35 mins
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Servings
6 -8 servings
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Calories
644 kcal
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Course
Main Course
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Cuisine
American
How to Cook a Turkey Breast
Description
To cook a bone-in turkey breast, start by rinsing and drying it, then rubbing softened butter all over and seasoning generously with fresh cracked salt and black pepper. The turkey is placed in a roasting pan with halved clementines arranged inside the cavity or around the breast to infuse gentle citrus notes. Roasting begins at a high temperature briefly before lowering to 325°F for a slow and even cook until the internal temperature reaches 165°F.
Regular basting every 20 minutes helps maintain moistness, and loosely covering with foil can prevent premature skin darkening. After roasting, the turkey rests for 20 minutes to let the juices redistribute, resulting in moist, flavorful meat. The drippings collected can be used to prepare gravy using chicken broth, milk, and flour, seasoned as desired.
Use of an instant-read thermometer is recommended to avoid over- or undercooking given variations in turkey size and ovens. Planning ahead to thaw frozen turkey breasts safely in the refrigerator for several days is important for proper cooking.
Ingredients
The turkey
- 7-8 lb turkey breast bone in
- 4 Tbsp butter soft
- salt fresh cracked
- black pepper fresh cracked
- 3 clementine or small tangerines, halved (optional
- 1/2 cup chicken stock
The gravy
- 15 ounces chicken broth or stock, a little less than 2 cups
- 1/2 cup milk whole
- 1/4 cup all-purpose flour use a little less for a thinner gravy
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- gravy browning like Kitchen Bouquet (optional
Instructions
- Preheat oven to 450F
- Rinse your turkey breast and pat dry with paper towels. Place it in a roasting pan and rub the butter all over the surface, and then season well with salt and pepper. Place the cut clementines in the cavity. If there is no cavity, place them around the turkey.
- Put it in the oven and immediately turn the temperature down to 325F. Roast for about 2 hours and 30 minutes, or until an instant read thermometor reads 165F when inserted into the center of the breast. Start checking the temperature after an hour and a half just to be sure. If your breast is smaller than 7 pounds it will take less time. I like to baste the turkey every 20 minutes or so. Cover loosely with foil if your skin seems to be getting too dark too soon.
- Remove from the oven and set the turkey on a cutting board. Remove the clementines and discard. Save the drippings in the pan to make gravy (recipe below.) Let the turkey rest for 20 minutes. This allows the juices to redistribute in the meat.
- Carefully remove each breast from the bone. Follow the breast bone with your knife to separate each half. Don't worry if there is still some meat left on the bone, you can remove that by hand. Thinly slice each breast.
To make gravy
- Heat the drippings and any bits and bobs left in the pan on the stove top. Add the can of chicken stock and bring to a boil, being sure to scrape up all browned bits from the bottom and sides of the pan. I find a silicone spoon or spatula to be helpful here.
- Meanwhile mix 1/2 cup milk (or water) with 1/4 cup of flour. Whisk or stir well until there are no lumps. (Don't worry too much, we'll strain the gravy at the end anyway.) Slowly wisk the flour mixture into the bubbling gravy, whisking continuously. The gravy will thicken almost immediately. Turn it down to a simmer. Season with salt and pepper to taste. I often add a touch of gravy browning (Kitchen Bouquet) to enhance the flavor and color.
- Strain the finished gravy before serving. Check seasonings one more time. Makes about 2 cups.
Notes
- If starting with a frozen turkey breast, thaw it in the refrigerator for 2-3 days before cooking to ensure safe preparation.
- Cooking times should be adjusted based on the breast's weight; monitor with an instant-read thermometer for accuracy.
- If the turkey is only partially thawed, allow extra cooking time as it takes longer to reach safe temperature.
- Fully frozen turkey breasts can be cooked safely but require up to 50% more roasting time.
- Cover the turkey loosely with foil if the skin browns too quickly before the meat is fully cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 6g | 2% |
| Protein | 116g | 232% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 310mg | 103% |
| Sodium | 1450mg | 60% |
| Potassium | 1353mg | 29% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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