Best 2 Foolproof Turkey Breast Recipes
The lure of cooking a turkey breast is undeniable: it's a lean cut of meat that is relatively inexpensive and easy to find, and it can be cooked in a variety of ways. While cooking a turkey breast is not as difficult as cooking a whole turkey, there are still some tricks to the trade that will help you achieve a moist, flavorful, and foolproof turkey breast every time. This article will provide you with the tips and tricks you need to create a foolproof turkey breast that will impress your friends and family.
Let's cook with our recipes!
FOOLPROOF TURKEY BREAST
Steps:
- Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
- Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
- Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
- In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
- Remove from refrigerator and let rest on counter for 15 minutes
- Preheat oven to 425 degrees F while turkey is resting.
- In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
- Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
- In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.
Nutrition Facts : Calories 519, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 245 milligrams, Sodium 643 milligrams, Carbohydrate 1 grams, Protein 67 grams, Sugar 1 grams
FOOLPROOF TURKEY BREAST RECIPE
Provided by รก-36210
Number Of Ingredients 26
Steps:
- Directions WATCH Watch how to make this recipe. Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock. Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours. Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels. In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours. Remove from refrigerator and let rest on counter for 15 minutes Preheat oven to 425 degrees F while turkey is resting. In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed. Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately. For Brine: In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.
Tips:
- Choose the right turkey breast: Look for a turkey breast that is fresh, not frozen, and has a sell-by date that is at least 3 days away. The turkey breast should also be free of any bruises or discoloration.
- Thaw the turkey breast properly: If the turkey breast is frozen, thaw it in the refrigerator for 24 hours per 4-5 pounds. You can also thaw the turkey breast in a sink filled with cold water, changing the water every 30 minutes. Once the turkey breast is thawed, pat it dry with paper towels.
- Brine the turkey breast: Brining the turkey breast will help to keep it moist and flavorful. To brine the turkey breast, dissolve 1/2 cup of salt in 1 gallon of water. Add the turkey breast to the brine and refrigerate for 12-24 hours. Rinse the turkey breast thoroughly with cold water and pat it dry with paper towels before cooking.
- Season the turkey breast: Season the turkey breast with your favorite herbs and spices. Some popular seasonings for turkey breast include salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Cook the turkey breast to the proper temperature: The internal temperature of the turkey breast should reach 165 degrees Fahrenheit. You can check the temperature of the turkey breast with a meat thermometer.
- Let the turkey breast rest before carving: Once the turkey breast is cooked, let it rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the turkey breast, making it more tender and flavorful.
Conclusion:
Turkey breast is a delicious and versatile meat that can be cooked in a variety of ways. By following these tips, you can cook a perfect turkey breast every time. Whether you are roasting, grilling, or frying your turkey breast, these tips will help you to create a flavorful and moist dish that your family and friends will love.
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