Cooking a moist and delicious deboned turkey breast can be tricky. With the right techniques and timing, you can achieve perfect results every time. In this article, we’ll discuss everything you need to know about cooking deboned turkey breasts, from ideal internal temperatures to estimated cooking times per pound. Follow these tips for tender, juicy meat and crispy browned skin.
Why Choose Deboned Turkey Breast?
A deboned turkey breast is a great option for smaller holiday gatherings. It’s quicker and easier to cook than a whole turkey, and provides plenty of meat for 4-6 people without lots of leftovers.
Deboned turkey breasts are widely available frozen or fresh. Opt for a breast half around 2 pounds or a whole breast from 4-6 pounds. Much like chicken breasts, turkey breast meat dries out easily if overcooked. Removing the bone helps the meat cook more evenly.
Key Steps for Cooking Deboned Turkey Breast
Follow these simple steps for delicious results:
- Thaw completely if frozen – this can take 1-2 days in the fridge
- Season all over with salt, pepper, herbs, spices, butter, or oil
- Roast uncovered in a shallow pan at 325°F-450°F
- Check temperature with a meat thermometer in the thickest part
- Rest for 10-20 minutes before slicing
Recommended Internal Temperature
The safe minimum internal temperature for turkey is 165°F, as measured in the thickest part of the breast. For the most tender, juicy meat, it’s best to remove it from the oven when it reaches 160-165°F and allow the temperature to rise another 5-10 degrees during resting time.
If using a meat thermometer, insert it into the thickest section without touching bone. Make sure to sterilize your thermometer first to prevent bacteria from contaminating the meat
Estimated Cooking Times
Cooking times can vary based on the size and shape of the breast, so use these estimates as a guideline:
- 1-2 lb boneless breast: 45-60 minutes at 325°F
- 2-3 lb boneless breast: 60-75 minutes at 325°F
- 4-6 lb whole bone-in breast: 90-120 minutes at 325°F
- 1 lb boneless breast: 30-40 minutes at 450°F
- 2 lb boneless breast: 50-60 minutes at 450°F
For boneless breasts, figure around 15-20 minutes per pound at 325°F or 12-16 minutes per pound at 450°F. Bone-in breasts take a little longer, around 18-22 minutes per pound at 325°F.
Always rely on a thermometer rather than cooking times for accuracy, as oven temperatures can fluctuate.
Seasoning and Flavoring
Turkey breast meat benefits from plenty of seasoning. Try coating it with:
- Herb butter or olive oil
- Salt, pepper, garlic powder, onion powder
- Fresh or dried herbs like rosemary, thyme, sage
- Spices like paprika, cumin, chili powder
You can also place aromatic vegetables like onions, carrots, and celery in the roasting pan to impart more flavor. Baste the turkey with pan juices every 30 minutes while roasting.
Roasting Methods
There are two common roasting methods, either uncovered at a high temperature or covered at a low temperature.
Uncovered Roasting
This technique helps brown and crisp up the skin. Preheat your oven to 425°F-450°F. Place the seasoned breast on a rack in a roasting pan and roast uncovered, basting occasionally, until it reaches the target internal temperature.
Start breast-side down for more even cooking. Flip it over halfway through roasting. Tent with foil if the skin starts to get too brown before the interior is cooked through.
Covered Roasting
For a moist, tender breast, roast it covered at 325°F. Place the seasoned breast in a roasting pan with a lid or seal tightly with foil. Baste periodically with pan juices. Keeping it covered ensures steam helps cook the meat and keeps it juicy.
Let It Rest
Just like roasting a whole turkey, resting is a crucial step. Let the breast sit for 10-20 minutes before carving it. This allows the juices to redistribute and the meat to reabsorb any moisture lost while cooking.
Slice the breast across the grain into thin pieces. Serve warm with your favorite Thanksgiving sides and sauces.
Handling Leftovers
Properly stored, leftover turkey will keep 3-4 days refrigerated. Slice up any leftovers to store – this allows the meat to cool faster. Keep turkey stored in an airtight container.
Use leftovers to make sandwiches, turkey salad, soup, casseroles, or turkey tetrazzini. The possibilities are endless!
Reheating leftover turkey can dry it out, so take care to add moisture when warming it up. Try making a turkey stew or sauce to serve it with.
Common FAQs
Here are answers to some frequently asked questions about cooking deboned turkey breast:
How long per pound do I cook a deboned turkey breast?
For boneless, figure 15-20 minutes per pound at 325°F or 12-16 minutes per pound at 450°F. Bone-in takes around 18-22 minutes per pound at 325°F.
Should I brine or marinate the turkey breast?
Brining isn’t necessary, but can help keep it moist if roasted uncovered. Marinating for a few hours adds great flavor.
Do I need to baste the turkey breast while cooking?
Basting every 30 minutes with pan juices helps keep the breast moisturized. It’s an optional step that enhances flavor.
Can I stuff a deboned turkey breast?
It’s not recommended for food safety, as stuffing makes it difficult for the meat to cook through fully. Prepare stuffing separately instead.
What’s the best roasting pan to use?
A shallow pan with low sides is ideal, as it allows the breast to fully crisp up. Place the breast on a rack for air circulation.
Get Perfectly Cooked Turkey Breast Every Time
Cooking deboned turkey breast seems tricky, but just remember these simple tips:
- Thaw completely if frozen
- Season generously under and over the skin
- Roast uncovered at 450°F or covered at 325°F
- Check temperature early and let rest before slicing
- Store leftovers properly within 2 hours
In about an hour or so, you can enjoy tender, juicy homemade turkey breast that beats the deli version any day!
Frequency of Entities:
deboned turkey breast: 23
cook: 16
breast: 15
roast: 8
turkey: 7
uncovered: 5
leftover: 5
tender: 4
juicy: 4
minutes per pound: 4
rest: 3
season: 3
foil: 3
baste: 3
covered: 2
thaw: 2
thermometer: 2
