Roasting Turkey Breast in a Cast Iron Skillet
Roasting a turkey breast in a cast iron skillet is a great alternative to roasting a whole turkey. It’s perfect for smaller gatherings and provides moist, flavorful meat without having to cook and carve up an entire bird. Cast iron is the ideal vessel for roasting turkey breast because it distributes heat evenly for thorough, even cooking.
When choosing a turkey breast to roast opt for a bone-in, skin-on breast half. The bone adds flavor as the meat cooks and the skin gets beautifully crispy and brown in the cast iron. Look for a breast that’s about 5-6 pounds to feed a group of 4-6 people.
To prepare the turkey breast, pat it dry and rub the skin liberally with softened butter or olive oil. Sprinkle generously with salt, pepper, and any additional herbs or seasonings you desire. Popular options are garlic powder, onion powder, dried thyme, sage or rosemary.
Place the seasoned turkey breast skin side up in a well-oiled 12 inch cast iron skillet. Arrange several sprigs of fresh herbs like rosemary, thyme and sage around the turkey. You can also add halved garlic cloves or lemon wedges to baste the turkey with flavorful juices.
Roast the turkey breast at 450°F for about 1 hour and 10 minutes. Baste occasionally with the pan juices. The skin will become a deep golden brown and the meat will register 165°F on a meat thermometer when done.
As the turkey roasts, the seasoned juices collect in the cast iron skillet to make an easy, delicious gravy. After removing the turkey breast to rest, place the skillet over medium heat. Sprinkle a bit of flour and whisk to form a roux. Cook for 1 minute then gradually whisk in chicken or turkey stock and chopped herbs, scraping up any browned bits stuck to the bottom. Simmer until thickened.
Carving the roasted turkey breast is simple since it’s boneless on one side. Slice across the breast at an angle to yield both white and dark meat. Serve warm with the gravy for a perfect holiday meal.
Roasting a turkey breast in cast iron lets you enjoy Thanksgiving flavors without the hassle of roasting a whole bird. Cast iron’s heating properties allow the skin to crisp up while keeping the meat incredibly moist and juicy. The pan drippings also make an simple, flavorful gravy to complement the turkey. With minimal prep and a short cook time, a roast turkey breast makes an easy, elegant entree for Thanksgiving or any special dinner.
