Cooking turkey breast can be done in various ways, but it’s important to keep it moist and cook it thoroughly to avoid foodborne illnesses. Basting, marinating, and using a meat thermometer are key to success. Roasting, baking, broiling, pan cooking, and grilling are all viable options.
There are many different ways to cook a turkey breast, and the best tips for success vary slightly by method. However, following a few simple guidelines about humidity, seasonings, and internal temperature can go a long way in ensuring a tasty meal. It’s usually best to strive for a consistent temperature — have your meat thermometer ready — and make sure you have plenty of basting liquid on hand.
Seasoning and humidity
One of the most common complaints when cooking turkey breast is that the meat is too dry, but this problem is easily avoided with a little preparation. It’s usually a good idea to start by marinating the meat in some sort of liquid, such as broth, wine, or vinegar. Rubbing the bird with salt or soaking it in a saline solution can also help seal in moisture and prevent dryness from prolonged exposure to heat. In many cases, these tricks can also add a lot of flavor to the meat.
Getting the breasts to start out moist is just the beginning. Many of the best cooks will control the moisture in the meat as it cooks to keep it soft and supple. This often involves a process known as basting, where liquid is constantly drizzled over the meat as it cooks to prevent premature browning and crisping. When done correctly, basting can also help the breasts cook evenly while keeping the outside at the same temperature as the cooler center.
Health & Safety
One of the most important parts of cooking a turkey breast is related to the internal temperature of the bird. Poultry are often very susceptible to foodborne illnesses and bacteria that can lead to food poisoning. Cooking meat thoroughly is the only way to kill these harmful particles.
While it looks golden brown and delicious, a turkey breast isn’t fully cooked until it reaches an internal temperature of 170°F (about 77°C). Most recipes will give an approximate cooking time, but it’s also really important to check the temperature of the bird to make sure it’s actually done. Time can be a good estimate, but only an actual reading is decisive in whether meat is safe to eat.
Dedicated meat thermometers usually work best for these purposes. It’s usually a good idea to measure the temperature of the meat a few times during cooking, often once near the center and again at the end. By keeping an eye on the progress of the meat you avoid overcooking, which is another major source of dryness.
For roasts
Roasting is perhaps the most common way to cook a turkey breast. This typically requires a roasting pan, which is a special type of cookware designed to lift a piece of meat so that the heat from the oven can penetrate it evenly on all sides. It’s common to fill the bottom of the pan with vegetables, herbs, and water or stock. As the meat cooks, its fat will also drip into this area. Many cooks will use a bulb or brush to redistribute the liquid collected in this part of the pan over the meat as it cooks.
One of the most common problems with roasting has to do with crunchiness. When the meat is elevated, it can burn more easily, or at least brown faster on top than anywhere else. Cooks seeking more even heat distribution often lower the oven temperature while cooking or stretch the breasts with foil as soon as brown begins to appear. The foil will help distribute the heat while protecting the skin from drying out or cooking too quickly.
Baking
Cooks who don’t have a roasting pan may choose to cook the turkey breast, usually in a shallow dish. Glass dishes tend to work best for heat distribution, although metal cookware is often fine as well. If you are using a metal pan, you may need to adjust the oven temperature to compensate for how the pan will conduct and store heat.
Liquids are also very important in the cooking process. Most cooks will surround the brisket with water or broth in the dish before placing it in the oven. Adding other ingredients, such as sliced potatoes or broccoli florets, can create something of a one-dish meal, as these veggies can later serve as side dishes.
broiling
A turkey breast can also be broiled, which is when it is cooked under direct heat from above. Broiling tends to work best with half a breast, or a breast that has been thinly sliced. If the meat is too thick, it may not cook all the way through. Cooks choosing to broil their turkeys usually need to pay close attention to the internal temperature to ensure it cooks as evenly as possible. Sometimes it’s a better idea to start cooking or roasting, then transition to broiling for the last hour or so to make sure everything is cooked through.
Pan cooking
For the cook in a hurry, cooking turkey breast in a skillet may be the quickest choice. Pan cooking works best for thin cuts of meat, which means that larger briskets usually need to be sliced and almost always deboned before starting. Cutting the breasts into thin tenders is a common practice for this style of cooking.
It’s usually a good idea to coat the skillet with some sort of oil before starting, and marinating tenders or strips of meat can also enhance their flavor. While frying meat is quick, it can also take away a lot of taste. Adding seasonings before or during cooking can be a quick and easy way to improve the overall result.
grilling
Cooks with access to a grill may choose this method for preparing turkey breast. Meat prepared on a grill often has a naturally smoky flavor and crispy exterior that’s hard to duplicate on the stove or in the oven. Marinating the meat is nearly essential here, however, as the high temperatures of most grills will dry out your bird in a hurry. It’s also a good idea to keep an eye on the meat as it cooks and rotate it regularly. Exposing all sides of the breast to the flame in turn will help create an evenly cooked meal that is pleasing to the eye and tongue.
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