How to Cook a Turkey Breast from Frozen

Cooking a frozen turkey breast may seem daunting, but with some simple preparation and the right techniques, you can easily achieve a juicy, flavorful turkey breast straight from the freezer. Follow these helpful steps for foolproof results.

Thawing the Turkey Breast

While it is possible to cook a frozen turkey breast without thawing, thawing first allows for more even cooking and reduces the overall cook time. There are a couple safe methods to thaw a turkey breast

• Refrigerator Thawing: Place the frozen turkey breast on a tray or pan and thaw in the refrigerator for 24 hours per 4-5 lbs. This slow thawing keeps the turkey breast safe.
• Cold Water Thawing: Submerge the frozen turkey breast in a leak-proof bag in cold water. Change the water every 30 minutes. The turkey breast will thaw in approximately 30 minutes per lb with this faster method.

Once thawed, pat the turkey breast dry with paper towels and remove any giblets. Proceed with seasoning.

Seasoning the Turkey Breast

Seasoning is key for maximizing the flavor of the turkey breast. Here are some easy seasoning ideas:

• A simple blend of salt, pepper, sage, thyme, and rosemary.

• Zesty cajun seasoning or creole seasoning blends

• Herbes de Provence or other herb blends.

• Garlic powder, onion powder, paprika, and cayenne pepper for some kick.

• Orange zest, coriander, and ginger for a citrusy mix.

Rub the seasoning evenly all over the turkey breast. The seasonings will penetrate deeper as the turkey cooks.

Choosing the Cooking Method

Two excellent options for cooking a turkey breast are roasting and slow cooking.

Oven Roasting Roasting uses dry indirect heat to produce a golden crispy skin and tender, juicy meat. Place the seasoned turkey breast on a rack in a roasting pan to allow airflow. Roast at 325°F for approximately 20 minutes per lb until the internal temperature reaches 165°F. Let rest before slicing.

Slow Cooking: The slow cooker tenderizes the turkey breast and keeps it moist. Place the seasoned turkey in a slow cooker with 1 cup broth or water. Cook on low for 8-10 hours or high for 4-6 hours until 165°F. Cool slightly before shredding.

Monitoring Doneness

A meat thermometer is crucial for accurately determining doneness, no matter which cooking method you use. Insert the thermometer in the thickest part of the breast, avoiding bones. The safe minimum temperature is 165°F. If undercooked, continue cooking until the proper temperature is reached.

Resting and Carving

Once cooked, let the turkey breast rest for 10-15 minutes before slicing. This allows the juices to redistribute through the meat for increased moisture and tenderness.

To carve, use a sharp knife to cut thin slices across the grain of the meat. Angle the knife about 45 degrees and slice using gentle back-and-forth motions. Arrange the sliced turkey breast on a platter with the seasoning rub and pan juices.

Cooking Times

Cook times will vary based on the size of the turkey breast and whether it was thawed or remains frozen.

• A 2 lb thawed turkey breast will roast in about 50-60 minutes or slow cook for 4-6 hours.

• A 4 lb thawed turkey breast will need about 1-1 1/2 hours roasting or 6-8 hours slow cooking.

• If still frozen, allow 50% more time for both roasting and slow cooking methods.

Use a meat thermometer and the visual doneness cues to determine when it’s ready rather than relying solely on cook times.

Serving Suggestions

The simply seasoned turkey breast makes a perfect canvas for endless serving ideas:

• Slice and serve with traditional Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce.

• Pile slices on toasted bread with lettuce, tomato, avocado and mayo for tasty turkey sandwiches.

• Dice or shred the turkey into salads, wraps, pitas, and more.

• Pair sliced turkey breast with cheese and crackers for an easy appetizer.

• Use leftovers in soups, casseroles, pasta dishes, and stir fries throughout the week.

Extra Tips

• Brining or marinating the turkey breast before cooking enhances moisture and flavor.

• Basting occasionally with melted butter or turkey broth helps prevent drying out.

• For browned crispy skin when roasting, coat the skin with oil or rub with butter before seasoning.

• Let roasted turkey breast rest tented loosely with aluminum foil to keep warm before slicing.

With proper thawing, seasoning, and temperature control, you can successfully cook frozen turkey breast for any meal. Adjust cook times as needed and use a meat thermometer for perfect doneness. Once mastered, experiment with different seasoning blends and serving ideas. Enjoy your tender, juicy turkey breast straight from the freezer to the table.