Buzz
Boneless turkey breast serves as a delicious substitute for chicken and is a great option when you don’t have time to prepare a whole turkey. The weight of turkey breasts typically ranges from 1kg to 5kg, offering enough meat to serve a larger group. This ingredient is simple to cook in an oven or slow cooker. The tender white meat of the turkey works well with any seasoning blend.
Steps
Buy and prepare turkey breast
Buy turkey by weight. Boneless turkey breast is usually sold by weight, either fresh or frozen. Turkey breasts are much larger than chicken breasts, so consider this when deciding how much to purchase. A typical serving of turkey breast for one person is usually between 100g to 200g. Cooked turkey meat can be stored well in the fridge, so buying extra for sandwiches is a good option.
- If buying fresh meat, choose turkey breasts that are light pink with no discoloration. If purchasing pre-packaged fresh meat, make sure to use it or freeze it before the expiration date.
- Choose frozen turkey breasts without signs of freezer burn. Fresh turkey can be stored in the freezer for up to 9 months.
Thawing frozen turkey meat. Attempting to cook turkey meat while it's still frozen will take a significant amount of time. The recommended method is to thaw it slowly in the refrigerator. The night before you plan to cook, place the frozen turkey breast in the fridge to thaw gradually. You'll need about 24 hours to thaw 2-2.5 kg of turkey breast.
- Keep the turkey breast in its original packaging while thawing in the refrigerator. Place it on a plate or tray to catch any drips from the packaging as the meat thaws.
- If you're short on time, you can thaw the turkey in cold water. Submerge the turkey breast, still in its packaging, in a basin or sink of cold water. Change the water every half hour. Thawing time is around 30 minutes per 0.5 kg of meat using this method.
- The fastest thawing method is using a microwave. Remove the turkey breast from the packaging and place it on a microwave-safe plate to catch any meat juices. Follow the microwave's defrost settings as recommended by the manufacturer.
Remove the meat from its packaging. After thawing, take the turkey breast out of the packaging. Both fresh and frozen turkey breasts typically come in mesh bags, which should be removed before cooking. If the breast is rolled up, unroll it before starting to cook.
Consider marinating the turkey breast. While optional, marinating the meat will make it more tender and flavorful. Prepare the marinade about an hour before cooking. You can either buy a marinade or make your own. Place the turkey in a food container and pour the marinade over it. Use about 1/4 cup (60 ml) of marinade for every 0.5 kg of turkey breast. Let it marinate for 1-3 hours before cooking.
- To make a quick homemade marinade, mix ½ cup vinegar, ¼ cup olive oil, 4 teaspoons minced garlic, 1 teaspoon pepper, and ½ teaspoon salt per 0.5 kg of meat.
- Remember to refrigerate the turkey while it's marinating.
- Because high-temperature thawing methods (cold water and microwave) can encourage bacterial growth, it’s best to cook the meat right after quick thawing. Therefore, if you want to marinate the meat ahead of time, slow thawing in the refrigerator is recommended.
Roast the boneless turkey breast in the oven.
Preheat the oven to 163°C.
Calculate the roasting time. The larger the turkey breast, the longer it will take to cook. At 163°C, roasting time is 25 minutes per 0.5 kg.
- For a turkey breast weighing between 2kg and 3kg, set the roasting time between 1.5 to 2.5 hours. If the turkey breast is larger, around 3kg to 4kg, you’ll need to roast it for 2.5 to hours.
- If you're cooking at an altitude above 5,000 meters, add 5-10 minutes of roasting time for each 0.5 kg.
Season the meat. Coat the turkey breast with olive oil and sprinkle a pinch of salt and pepper onto the skin. If desired, you can also add dry herbs such as thyme, oregano, sage, or basil to the meat.
- If you prefer fresh herbs, you can chop them and place them under the skin of the turkey to infuse the flavors.
- If you enjoy a citrus flavor with poultry, slice a few lemons and place them under the turkey’s skin, to be removed after roasting.
Place the turkey on the roasting pan. Lightly spray the roasting pan with non-stick cooking spray or coat it with some oil to prevent the turkey from sticking. Place the turkey breast in the pan with the skin side up.
Roast the turkey. Roast the turkey breast until the internal temperature reaches 68°C when measured with a meat thermometer. Roasting at temperatures lower than 163°C helps prevent the turkey breast from drying out.
- To ensure the turkey breast stays juicy, occasionally baste the meat with its own juices while roasting. You can use a spoon or a marinade injector to drizzle the meat’s juices over the surface of the breast.
- If you want crispy skin, switch on the top broiler and roast for an additional 5 minutes after the internal temperature reaches 68°C.
Let the roasted turkey breast rest at room temperature for 20 minutes. Cover the turkey breast with foil and leave it on the countertop for a few minutes. During this time, the meat's juices will reabsorb into the breast. Skipping this step will result in dry meat.
Slice the meat. Use a carving knife to cut the turkey breast into serving-sized slices. Arrange the slices on a large platter when serving.
Cook the turkey breast in a slow cooker
Calculate the cooking time. Slow cookers operate at much lower temperatures than conventional ovens, so it will take longer to reach an internal temperature of 68°C in the turkey breast. This means you can simply turn on the slow cooker and forget about it for several hours while you take care of other tasks.
- A 2kg - 3kg turkey breast cooked on the "low" setting in the slow cooker will take 5-6 hours. A larger turkey breast, around 3kg - 5kg, will need 8-9 hours.
- Using the "high" setting will shorten the cooking time to more closely match that of a conventional oven.
Place the turkey breast into the slow cooker. Remember that the turkey breast should be fully thawed and the packaging removed before cooking. It’s also a good idea to remove the skin before cooking, as it won't crisp up when prepared in the slow cooker.
Season the turkey. Whatever you add to the slow cooker will simmer with the turkey all day, infusing it with rich flavors. You can make your own seasoning blend or use store-bought options. Here are a couple of seasoning ideas:
- Mix your own blend with 1 teaspoon of dried garlic powder, 1 teaspoon of seasoning salt, 1 teaspoon of Italian seasoning, and 1 teaspoon of pepper.
- If you can't find the right seasoning, you can use a packet of onion soup mix or a bouillon cube. Dissolve the cube or packet in 1 cup of hot water and pour it into the slow cooker.
Consider adding vegetables and herbs. One of the great things about a slow cooker is that it can cook everything in one pot without making a mess of the ingredients. So, feel free to add all the vegetables and herbs from your fridge that can cook alongside the turkey breast. Potatoes, carrots, onions, and herbs like parsley, sage, and oregano are all great choices for this dish.
- Cut the vegetables into large chunks to prevent them from falling apart during the long cooking time.
- If you don't have fresh herbs available, you can substitute with dried herbs from your pantry.
Pour enough water to cover all ingredients in the pot. Add enough water to the pot to cover the turkey so the meat doesn’t dry out during cooking. You can also use chicken broth instead of water for extra flavor.
Set the slow cooker to the desired power level. Depending on the time you have, you will set the slow cooker to high or low. Keep in mind that cooking on low will take 5-8 hours, while cooking on high will shorten the cooking time.
Check the internal temperature of the meat to ensure it’s fully cooked. Make sure the internal temperature of the turkey breast reaches at least 68°C when measured with a meat thermometer. Insert the thermometer into the thickest part of the turkey breast, taking care not to puncture the meat all the way through. Wait for the thermometer to stop moving and then read the temperature.
Remove the turkey breast from the slow cooker and slice it. Place the turkey on a cutting board and use a carving knife to slice it into pieces.
Completed.
Advice
- If you don't have a meat thermometer, cook the chicken breast until the juices run clear. To check, make a small cut in the center of the breast. If the juices run clear from the incision, the chicken breast is cooked through.
Warning
- Always defrost meat in the fridge if you plan to marinate it, as quickly defrosted meat should be cooked immediately.
- Never refreeze meat that has been rapidly thawed; it should be cooked right after thawing.
- Cook immediately if you thaw using methods like cold water immersion or the microwave.
- Always wash your hands with soap and warm water after handling raw meat.
- Avoid defrosting turkey too quickly, as this can create a breeding ground for dangerous bacteria.
