How to Cook a Split Turkey Breast Perfectly Moist and Tender

Cooking a split turkey breast can seem intimidating, but it’s actually quite easy with the right techniques. A split turkey breast contains a full breast with the bone left in, usually about 2-3 pounds and enough to feed 3-5 people. With only a fraction of the time needed to cook a whole turkey, a split breast is ideal for a small Thanksgiving gathering. Follow these tips for cooking up a juicy, flavorful split turkey breast.

Choosing and Preparing the Turkey Breast

• Look for a breast that’s nicely shaped and even, free of blemishes or tears in the skin. Plan on about 1/2 pound per person

• A day or two ahead, rinse the turkey under cold water and pat dry with paper towels. Remove any packaged giblets

• For extra flavor and moisture, loosen the skin from the meat and rub the meat under the skin with softened butter, olive oil and dried or fresh herbs.

• Let the turkey stand at room temperature for 30 minutes before cooking. This helps it cook more evenly.

Seasoning the Turkey Breast

• For a simple roast turkey flavor, rub the skin liberally with olive oil or butter and sprinkle with salt, pepper and poultry seasoning.

• Make a flavorful herb butter by blending softened butter with minced garlic, chopped fresh herbs like rosemary, thyme and sage and lemon zest. Loosen the skin and rub some under it, then spread the rest over the skin.

• Try a spicy rub using brown sugar, chili powder, cumin, garlic powder and cayenne pepper. Apply it under and on top of the skin. The sugar will caramelize as the turkey cooks.

• Mix up a wet brine by dissolving salt and sugar in hot water or apple cider. Submerge the breast in the cooled brine for a few hours or overnight before roasting. Rinse and pat dry before seasoning.

How to Cook a Split Turkey Breast

• Preheat the oven to 375°F. Place the breast skin-side up on a rack in a roasting pan.

• Roast for 15-20 minutes per pound until the thickest part of the breast registers 160°F on a meat thermometer. Baste occasionally with pan drippings.

• For crispier skin, start at a higher temp like 425°F for the first 30 minutes, then lower to 375°F to finish roasting.

• Tent loosely with foil and let rest 15 minutes before slicing. The temperature will rise to a safe 165°F as it rests.

• Carve into slices across the grain for tender, juicy meat. Serve warm with pan gravy or sauce.

Cooking Tips

• Use a meat thermometer for best results. Overcooking dries out the breast meat.

• Basting with pan drippings helps keep the turkey breast tender and moist.

• Letting the cooked breast rest before slicing allows juices to redistribute for moister meat.

• Placing the breast on a rack elevates it out of the pan drippings as it cooks, preventing soggy skin.

• Lower oven temperature and tent with foil if the skin is browning too quickly before meat is cooked through.

With the right preparations and cooking techniques, you can achieve a juicy, flavorful split turkey breast that’s as good as any whole roast turkey. Let the breast shine as the centerpiece of your Thanksgiving dinner or holiday meal. It cooks quickly and serves nicely sliced for sandwiches too.