How to Cook Juicy, Flavorful Turkey Breast Chops

Turkey breast chops can make for a delicious and lean dinner option. However, with turkey’s tendency to dry out easily, it’s important to know how to cook turkey chops properly to keep them juicy and flavorful. In this article, I’ll explain the best methods for cooking tender, moist turkey breast chops every time

Choosing Your Turkey Breast Chops

When selecting turkey chops at the store, look for chops that are about 1⁄2 to 3⁄4 inch thick. Thinner chops will cook more quickly but can dry out faster, while thicker chops will take longer to cook through but have more time to baste in juices and seasoning.

I prefer bone-in chops since the bone helps keep the meat moist, but boneless chops work too. Opt for chops with white or pale pink meat rather than dark turkey meat, which tends to be tougher.

Helpful Tips for Cooking Turkey Breast Chops

Here are some helpful tips to keep in mind when cooking turkey breast chops

• Don’t overcook the chops. Cook just until the minimum safe internal temperature of 165°F is reached. Overcooking is the biggest culprit when it comes to dry turkey.

• Use a meat thermometer. This takes the guesswork out of doneness. Insert the thermometer into the thickest part of the chop, avoiding the bone.

• Brine the chops. Soaking the chops in a saltwater brine solution before cooking seasons the meat and helps it retain moisture.

• Marinate the chops. Marinating infuses flavor and tenderizes the meat. Go for acidic options like lemon juice, vinegar, or yogurt.

• Baste while cooking. Regularly spooning or brushing pan juices, browned bits, and seasoning over the chops keeps them moisturized.

• Let chops rest before serving. Resting allows juices to redistribute so they don’t run out when you cut into the cooked chop.

Oven-Baked Turkey Chops

One of the easiest cooking methods for turkey chops is baking them in the oven. Here’s a simple oven-baked turkey chop recipe:

Ingredients:

• 4 bone-in turkey breast chops (1⁄2 to 3⁄4 inch thick), about 11⁄4 pounds total
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, combine olive oil, garlic, thyme, salt, and pepper. Mix well.
3. Place chops in a baking dish and brush marinade evenly over both sides.
4. Bake chops for 25-30 minutes, flipping halfway, until internal temperature reaches 165°F.
5. Let chops rest 5 minutes before serving.

The quick garlic-thyme marinade adds lots of flavor. Basting the chops while they bake keeps them tender and moist.

Pan-Seared Turkey Chops

For brown, crispy exterior and juicy interior, pan-searing turkey chops on the stovetop is a great option.

Ingredients:

• 4 (1⁄2 inch thick) boneless turkey breast chops
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon pepper

Instructions:

1. Pat chops dry with paper towels. Mix spices in small bowl. Rub spice mix evenly onto both sides of chops.
2. Heat oil in large skillet over medium-high heat. Once hot, add chops and cook 4-5 minutes per side until 165°F.
3. Transfer chops to plate and let rest 5 minutes before serving.

Browning the spices in the hot oil really develops their flavors. Reducing the heat if chops brown too quickly prevents burning while still cooking through.

Grilled Turkey Chops

For maximum flavor, you can’t beat grilling turkey chops over hot coals or gas grill.

Ingredients:

• 4 (3⁄4 inch thick) bone-in turkey chops
• 1⁄4 cup olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper

Instructions:

1. In gallon size zip-top bag, combine olive oil, lemon juice, garlic, oregano, salt and pepper. Add chops, coat with marinade and refrigerate 30 minutes – 2 hours.
2. Preheat grill to medium-high heat. Oil grates.
3. Grill chops about 6 minutes per side with lid closed until 165°F.
4. Transfer chops to platter, tent with foil and let rest 5-10 minutes before serving.

The acidic lemon-garlic marinade tenderizes the turkey chops and provides tons of Mediterranean flavor. The chop’s juices get locked in by the hot grill.

Sautéed Turkey Chops

For a quick weeknight dinner, sautéing turkey chops on the stovetop is fast and easy.

Ingredients:

• 1 tablespoon olive oil
• 1 pound turkey breast chops, pounded 1⁄4 inch thick
• 1⁄2 teaspoon each salt and pepper
• 1⁄4 teaspoon poultry seasoning
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1⁄4 cup chicken broth

Instructions:

1. Season chops all over with salt, pepper and poultry seasoning.
2. Heat oil in large skillet over medium-high heat. Cook chops 2-3 minutes per side until browned and 165°F. Transfer to plate.
3. Reduce heat to medium. Add butter and garlic to skillet and cook 1 minute until fragrant.
4. Add chicken broth and cook 2 minutes, scraping browned bits from pan. Spoon sauce over chops and serve.

Pounding the chops thin ensures quick, even cooking. The garlic-butter pan sauce keeps the sautéed chops incredibly moist.

Baked Turkey Chop Recipes

Baking allows lots of possibilities for seasoning and glazing turkey chops. Here are some tasty baked turkey chop recipe ideas:

• Honey-Mustard Chops – Brush chops with 2 tablespoons each honey and Dijon mustard before baking.

• Chili-Lime Chops – Coat chops with 2 tablespoons olive oil, 1 tablespoon chili powder and zest of 1 lime before baking.

• Pesto-Parmesan Chops – Brush chops with 2 tablespoons pesto sauce and sprinkle with 1⁄4 cup grated Parmesan before baking.

• BBQ Chops – Brush chops with your favorite bbq sauce during last 5 minutes of baking to glaze.