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A split turkey breast is a cut of turkey where the breast is divided into two pieces. It is a lean, low-fat white meat that can be cooked by roasting, grilling, or frying. Brining is recommended to add moisture and flavor, and a meat thermometer should be used to ensure it is cooked to 170°F.
A turkey breast split refers to a cut of turkey in which the breast portion of the bird is cut into two pieces for a smaller portion. It is generally removed by cutting the turkey breastbone vertically to form two halves. Bones can be left in or removed before packing or cooking. Turkey breast is lean, low-fat white meat compared to the dark leg meat, and may require a more careful cooking technique to ensure the meat doesn’t dry out and become tough and tasteless.
Although a split turkey breast can be cooked as-is with no additional preparation, brining is often recommended to add more moisture and flavor to the white meat. Brining is a process in which a food is immersed in a combination of water, salt, and your favorite spices or seasonings, for an extended period of time, often anywhere from four hours to overnight. Salt is generally considered to help draw the natural moisture out of the meat and help it better absorb the flavors of spices or seasonings.
One of the most common ways to cook a split turkey breast is roasting. Roasting tends to be thought of by many as one of the basic methods of preparing turkey in general because it is mostly idle and hands-free while the turkey is in the oven. Cooking turkey breast in the oven helps give the skin a crispy texture and golden appearance. If it is roasted even for too short a time, the meat may dry out quickly; therefore, it is often recommended to use a meat thermometer to determine the internal temperature rather than relying on a recipe’s estimated cook time. Roasting the turkey until its internal temperature reaches 170 degrees Fahrenheit (76.67 degrees Celsius) is typically recommended because it can continue to cook even after it is removed from the oven.
Split turkey breast can also be cooked over high heat, such as grilled or fried. Using high heat can make meat more prone to drying out, so cooks often take additional steps beyond the brine to add moisture. Oil or melted butter is often rubbed on the outside of the turkey, under the skin on the meat, or injected into the meat with a syringe-like culinary tool, to moisten the meat as it cooks. With these cooking methods, it’s generally recommended to make sure the meat reaches 170 degrees Fahrenheit (76.67 degrees Celsius) before consuming.
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