how do you cook a juicy turkey breast

How To Cook The Juiciest Turkey Breast Ever My Secret Tips For Perfect Holiday Bird

Cooking the perfect juicy turkey breast for your holiday meal can seem intimidating. But follow my simple tips below and you’ll be guaranteed moist, flavorful turkey every time!

As someone whose hosted many Thankgivings, I’ve made my share of dry, disappointing turkeys over the years. But through trial and error I’ve finally cracked the code on how to consistently cook turkey with crispy skin and incredibly juicy meat.

Here’s everything I’ve learned:

Choose The Right Size Turkey Breast

• For 4-6 people, get a 3-5 lb turkey breast
• For 6-10 people, aim for a 6-8 lb breast
• Over 10 guests? Go for a 10-12 lb turkey breast

Get boneless or bone-in – both work great! Bone-in looks prettier on the table but boneless is easier to carve.

Thaw Safely If Frozen

• Keep turkey breast in original wrapping
• Thaw in the refrigerator 1 day for every 4 lbs
• Put turkey on a plate to catch drips while thawing
• Never thaw on the counter at room temp!

Prepare The Turkey Breast

• Remove giblets and neck from cavity
• Rinse turkey under cool water
• Pat very dry with paper towels
• Loosen the skin from the breast meat

Season Under The Skin

• Combine softened butter, garlic, herbs
• Gently loosen skin from breast meat
• Rub seasoned butter mix under skin
• Really get it all over the breast meat

Season The Skin

• Coat skin all over with olive oil or melted butter
• Generously season with salt and pepper
• Add any other dried herbs like thyme or sage

Truss For Even Cooking

• Trussing keeps wings and legs tight
• Helps turkey breast cook evenly
• Use kitchen twine or silicone bands to truss

Roast At Low Temp

• Cook at 325 F on a roasting pan
• Add veggies like onion, carrot, celery
• Pour in 1 cup broth or wine for moisture

Baste Frequently

• Baste every 30 mins with melted butter
• Helps skin get crispy and brown
• Use turkey baster for easy basting

Cook To Proper Temp

• Turkey is safe at 165 F
• Juiciest meat at 155-160 F
• Use a meat thermometer for accuracy

Let It Rest

• Never cut into hot turkey!
• Rest 20-30 mins tented in foil
• Allows juices to redistribute

Carve Correctly

• Use a sharp knife to slice breast meat
• Cut against the grain for tender slices
• Save bones for making stock after

Serve With Gravy

• Make gravy from pan drippings
• Whisk in flour then broth and cream
• Pour gravy over sliced turkey breast

Store Leftovers Safely

• Allow turkey to cool completely
• Refrigerate within 2 hours
• Use leftover turkey within 3-4 days

The Key To Juicy Turkey Is Low & Slow

The number one mistake most people make when cooking a turkey breast is cooking it at too high of a temperature. High heat dries out the lean breast meat, making it tough and chewy.

That’s why it’s so important to roast your turkey breast at a lower temperature – around 325 degrees F. This slower roasting allows the meat to cook gently all the way through without drying out.

I also recommend roasting bone-in turkey breasts, as the bones help keep the meat extra moist and add more flavor.

Season Under The Skin

In addition to low, slow cooking, getting seasoning directly on the breast meat is key for juicy turkey.

I like to spread a compound butter under the skin before roasting. Here’s how:

Ingredients:

• 4 tbsp softened butter
• 2 cloves minced garlic
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper

Steps:

• In a small bowl, mix all ingredients together until well combined.
• Gently loosen the skin from the breast meat using your fingers. Don’t detach the skin completely.
• Spread the seasoned butter evenly over the breast meat under the skin.
• Rub the skin all over with olive oil and season generously with salt and pepper.

This technique ensures every bite is infused with flavor!

Baste Frequently

Basting is another key step for keeping your turkey breast juicy and moist. Basting also helps the skin get crispy and golden brown.

Use a turkey baster or large spoon to baste the turkey breast every 30 minutes while it’s roasting. I like to melt a stick of butter and use that to baste – the butter adds great flavor!

Alternatively, you can add chicken or turkey stock to the roasting pan and use a spoon to scoop up the liquid and drizzle it over the turkey as it cooks.

Basting keeps the turkey breast from drying out in the oven. Don’t skip this important step!

Let Turkey Rest Before Carving

After roasting, it’s crucial to let the turkey breast rest before you start slicing into it.

I recommend letting it rest for 20-30 minutes tented loosely in foil. This allows the juices to redistribute throughout the meat.

If you cut into the turkey too soon, all those delicious juices will run out onto the cutting board rather than staying in the meat.

So be patient and let your turkey rest! It makes a big difference in the juiciness of the finished turkey.

A Meat Thermometer Prevents Overcooking

Taking the turkey’s temperature with a meat thermometer is the only way to accurately determine when it’s done cooking.

Relying on cooking times often leads to over or undercooked meat. But a thermometer takes the guesswork out.

Use an instant read thermometer to check the temperature in the thickest part of the breast. Turkey is safe to eat at 165 F but the juiciest results come between 155-160 F.

Let the thermometer be your guide for perfectly cooked turkey every time. It’s cheap insurance against dried out bird!

Now Go Cook The Juiciest Turkey Ever!

There you have it – my top tips for cooking an incredibly moist and delicious turkey breast. I hope these techniques help make your holiday meals stress-free and flavorful.