How to Cook Jennie-O Turkey Breast: A Simple Step-by-Step Guide

Cooking a delicious and juicy Jennie-O turkey breast is easier than you think! With just a few simple steps, you can have a perfect turkey breast ready for any occasion In this comprehensive guide, we’ll walk through everything you need to know to cook Jennie-O turkey breast perfectly every time

Overview of Cooking Jennie-O Turkey Breast

Jennie-O is one of the most popular and trusted brands when it comes to turkey products They offer a wide variety of turkey breast options including bone-in, boneless, fully cooked, seasoned, smoked, and more The specific variety you choose will impact the exact cooking method and time, but the basic process remains the same. Here are the key steps we’ll cover

• Selecting and preparing the turkey breast
• Seasoning and brining (optional)
• Calculating cook time
• Cooking methods – roasted, smoked, grilled, etc.
• Determining doneness
• Letting it rest before slicing
• Making gravy from the juices

With just a bit of prep and a few simple techniques, you’ll have moist, flavorful and picture-perfect Jennie-O turkey breast in no time. Let’s get started!

Choosing and Preparing the Turkey Breast

Jennie-O offers turkey breasts in a variety of sizes, so select one that fits your needs. For example, a 3 pound breast will feed about 5 people, while a 10 pound version can serve up to 15. If you’re feeding a small gathering, look for a boneless, no waste breast between 2 to 4 pounds. Larger bones in breasts work well when roasting whole for holidays.

If cooking from frozen, make sure to plan ahead. You’ll need 24 hours for a 6 pound breast to thaw in the fridge. For quicker thawing, leave the turkey wrapped and submerge in a sink or bucket of cold water, changing the water every 30 minutes. Allow at least 30 minutes of thaw time per pound.

Once thawed, remove the turkey from packaging and pat dry with paper towels. Using a sharp knife, carefully remove the plastic trussing around the breast to free it up before cooking. Make sure you leave any pop-up timers intact if present.

Seasoning the Turkey Breast

For the juiciest, most flavorful results, Jennie-O recommends seasoning or brining the turkey breast before cooking. Here are some easy seasoning options:

• Dry rub: Coat the breast evenly with a spice mix of dried herbs, salt, pepper and aromatic spices like garlic powder or onion powder.

• Wet brine: Submerge the breast in a saltwater solution of 1 cup kosher salt per gallon of water plus any desired seasonings. Brine 4-6 hours for bone in or 2-4 hours for boneless.

• Buttermilk brine: For super tender and tangy results, brine in a quart of buttermilk with spices for 2-4 hours.

Once seasoned as desired, let the breast air dry in the fridge uncovered for optimal crispy skin when roasted.

Calculating Cook Time

Cooking times will vary widely based on the size, bone-in vs boneless, and whether the breast is frozen or thawed. Refer to the chart below for general Jennie-O turkey breast cook times by size and type:

For boneless breasts, calculate about 30-35 minutes per pound at 325°F. Bone-in varieties take a bit longer, around 40-45 minutes per pound. Brining adds moisture so you can shave off about 15 minutes of cook time. Always rely on a meat thermometer for doneness, not just cook time.

Cooking Methods for Jennie-O Turkey Breast

There are several cooking methods that all yield delicious Jennie-O turkey breast. Here are some of the most popular options:

Oven Roasting

This traditional cooking method evenly roasts the breast for great flavor. Place the seasoned breast on a rack in a roasting pan and cook at 325°F, basting periodically with butter, broth or drippings. Use a meat thermometer to gauge doneness.

Grilling

For added smoky flavor, grill the breast over indirect medium heat, with the thicker side toward the heat. Stay vigilant to prevent burning. Brining helps keep it juicy.

Smoking

Slow cooking over smoldering wood chips infuses amazing smoky flavor and tender meat. Brine first for the most moisture. Maintain a temperature of 225-250°F.

Sous Vide

For the ultimate in juicy, tender turkey breast, cook low and slow via sous vide immersion. Vacuum seal the seasoned breast and cook 1-2 hours at 140-145°F.

Slow Cooker

Pop a seasoned boneless breast in a slow cooker with some broth and cook on low for about 4 hours until 165°F. The breast may not brown much, so finish by browning in oven or skillet if desired.

Checking for Doneness

The only foolproof way to confirm your Jennie-O turkey breast is fully cooked is to use a meat thermometer. Turkey is safe to eat at 165°F. The breast is done when it registers 165°F in the thickest part without touching bone. Let rest at least 5 minutes before slicing to allow juices to settle.

If you don’t have a thermometer, pierce the breast to the middle and check that the juices run clear with no pink color. Also look for the pop-up timer to indicate doneness on certain varieties.

Letting the Turkey Breast Rest

Resist slicing into the hot turkey breast right away! Letting it rest for at least 5-15 minutes allows the juices to redistribute evenly throughout the meat. Cover loosely with foil as it rests to retain warmth. The internal temperature will raise about 10 degrees during this time.

Making Gravy from the Juices

Take advantage of the flavorful pan drippings or roasting juices to make a simple, delicious gravy. First prepare a gravy thickener by whisking a few tablespoons of cornstarch with cold water or milk. Pour the hot juices into a saucepan, skimming most of the fat first if desired. Gradually whisk in the thickener and cook until thickened. Season with salt, pepper and any pan scrapings or fond.

Serving and Storing Leftovers

Slice the rested turkey against the grain for tender, juicy results. Serve warm with traditional Thanksgiving sides or on sandwiches and salads. Refrigerate leftovers within 2 hours and use within 3-4 days. Reheat thoroughly to 165°F.

Tips for the Best Jennie-O Turkey Breast

Follow these tips for surefire success when cooking Jennie-O turkey breasts:

• Always thaw completely in fridge before cooking.
• Brine or dry rub for added moisture and flavor.
• Use a meat thermometer to determine perfect doneness.
• Let rest before slicing for juicy, tender meat.
• Make gravy from the flavorful pan drippings.
• Store leftovers properly and reheat to 165°F.

With the step-by-step instructions in this guide, you can relax knowing your Jennie-O turkey breast will turn out perfect every time. Enjoy this versatile and delicious ingredient in all your favorite holiday and everyday meals!