Roast Turkey Breast
Roasted turkey breast is a great alternative to roasting a whole turkey. A turkey breast cooks in about an hour, as compared with up to five hours for a whole bird. And since there's no dark meat to worry about, the breast comes out moist and juicy.This also means it's OK to baste, which adds nice flavor to the skin.
Finally, 160°F is our target temperature for white meat turkey, but we take it out at 155°. It'll hit 160° while it rests. Use an instant-read thermometer or a meat thermometer. Here are a couple of recipes for chicken and turkey stock:
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 1 4-5 lb turkey breast (skin on, bone in)
- 2 Tbsp melted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup chicken stock or turkey stock
Preparation:
- Preheat oven to 450°F.
- Place the turkey breast on a rack in a roasting pan.
- Brush turkey with the melted butter, then season generously with Kosher salt and black pepper.
- Roast for 45 minutes to 1 hour, basting twice with stock — once after about 15 minutes and again about 15 minutes later.
- When thermometer reads 155°F, remove the turkey from the oven. Cover loosely with foil and let it rest for 10 minutes before carving and serving.
NOTE: You can use the pan drippings and stock from basting to make a simple pan gravy.
