How to Cook a Moist and Tender 6 lb Turkey Breast

Cooking a perfect 6 lb turkey breast may seem intimidating, but it doesn’t have to be with these simple tips and techniques! A juicy, flavorful turkey breast makes for an impressive centerpiece without the hassle of roasting a whole bird. Follow this easy guide for foolproof results every time.

Ingredients

• 1 bone-in, skin-on turkey breast (about 6 lbs)
• 2 tbsp olive oil or melted butter
• Kosher salt and freshly ground black pepper
• Fresh herbs (rosemary, thyme, sage – optional)

Advantages of Cooking a Turkey Breast

There are a few clear benefits to preparing just the breast over a whole turkey:

• Shorter cooking time – A 6 lb breast roasts in only 1-2 hours compared to 4+ hours for a whole turkey
• Easier to carve – With no legs or wings, carving is much simpler
• More white meat – The breast yields plenty of lean, mild meat without any dark meat
• More flexibility – Roast turkey wings or legs separately if desired

The shortened cook time means you can still get juicy, tender meat without overcooking. Plus, you can use the oven space to cook multiple sides at once.

Selecting and Preparing the Turkey Breast

Choose a high quality, fresh or frozen turkey breast between 5-7 lbs. Opt for a breast with the skin still on and bone still in for maximum moisture and flavor.

Plan ahead and thaw the breast 1-3 days in advance if frozen. Keep thawed breast chilled in the refrigerator until ready to cook.

Remove the turkey from the fridge and allow it to come to room temperature for 30 minutes before roasting. Pat the skin dry thoroughly with paper towels.

Seasoning the Breast

For the best flavor, rub the turkey all over with olive oil or melted butter. This helps the skin get deliciously crispy.

Generously season the breast on all sides with salt and pepper. Sprinkle on some fresh thyme, rosemary, sage or other herbs if desired.

Gently loosen the skin from the meat and rub the seasoning directly onto the meat for better coverage.

Roasting at High Heat

Preheat your oven to 450°F. Place the seasoned breast on a rack in a roasting pan.

Roast at 450°F for 60-90 minutes, until the internal temperature in the thickest part of the breast registers 160°F on a meat thermometer.

Baste the turkey with the pan juices every 15 minutes to keep the meat moist and promote even browning

If the skin starts browning too quickly, loosely tent foil over the breast.

Letting the Turkey Rest

Once the turkey reaches 160°F, remove it from the oven. The temperature will continue rising to 165°F as it rests.

Let the turkey breast rest for 15-20 minutes tented loosely with foil before carving. This allows the juices to reabsorb for tender, juicy meat.

Carving the Turkey Breast

Place the roasted breast on a cutting board and carefully slice into it. Carve across the grain of the meat in thin, even slices.

Arrange the sliced turkey on a platter with the crispy skin on top. Pour any accumulated juices over the meat.

Gravy Time

Make gravy while the turkey rests! Whisk together turkey drippings, chicken or turkey stock, a flour slurry, and seasonings until smooth and thickened.

Serving and Leftovers

Serve the turkey breast warm with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce.

Leftovers will keep refrigerated for up to 4 days. Enjoy turkey sandwiches, salads, casseroles, and soups with the extra meat!

Common Roasting Problems and Solutions

Follow these troubleshooting tips for the best results when cooking your turkey breast:

Problem: Turkey breast is dry and stringy
Solution: Don’t overcook. Use a meat thermometer and stop at 160°F. Let carryover cooking finish.

Problem: Skin is pale and limp
Solution: Crank up the oven heat. Roast at 450°F to crisp the skin.

Problem: Skin is burning
Solution: Lower oven temp or tent foil over breast if browning too fast.

Problem: Turkey breast is underdone
Solution: Cook to a higher internal temp. Thick parts should reach 160-165°F.

Problem: Breast is unevenly cooked
Solution: Allow turkey to rest before carving so juices redistribute.

Tips for the Best Juicy Turkey Breast

Follow these simple tips for a flavorful, moist turkey breast every time you roast one:

• Brine or salt the breast 1-2 days before roasting
• Roast at a high temperature – 425-450°F
• Baste the breast frequently while roasting
• Cook to an internal temperature of 160-165°F
• Let the breast rest for 15-20 minutes before carving
• Carve across the grain for tender slices

With this easy method, you can enjoy a picture-perfect turkey breast on your holiday table without much fuss. Impress your guests with your roasting skills!