While turkey is a common dish on holiday, you can enjoy a delicious turkey breast any time! You can adjust the seasonings (depending on the recipe you want to make) and cook the turkey in the oven or slow cooker. If you roast it, the turkey breast will have a brown skin with a crunchy texture. When cooked in a slow cooker, turkey breast will be delicious and flavorful.
Ingredients
- 1.5 to 3.5 kg of turkey breast with skin and bones
- 1 tbsp. (15 grams) melted butter or virgin olive oil
- 1 tbsp. (20 grams) kosher salt
- tsp. (1 gram) black pepper powder
- 2 tsp. (5 grams) dried herbs, such as oregano, rosemary, or sage
Makes 1 turkey breast
Step
Method 1 of 3: Defrosting and Seasoning Turkey Breast
Step 1. Buy 600 grams of turkey breast for every 1 person you want to enjoy the meat with
If you can't get fresh turkey, buy frozen turkey breast. Choose a turkey breast that still has the bones and skin on.
If you want serving turkey for 2-4 people, choose a turkey breast that weighs about 1.5 pounds. If the number is 6-8 people, use turkey breast weighing 2.5 to 3 kg.
Step 2. Thaw the turkey breast in the refrigerator for 24 hours
Thaw the turkey for at least 24 hours before you cook it, leaving it in the package. Remove the turkey from the freezer and transfer it to the refrigerator rack at the bottom.
- Once thawed, you can store the turkey in the refrigerator for up to 2 days before you cook it.
- Skip this step if you purchased fresh turkey breast.
Step 3. Open the package and dry the turkey breast by patting it
Unpack the turkey and throw it away. After that, place the turkey breast in a roasting pan or large plate, then pat the meat dry by patting it.
Do not rinse the turkey breast as this can spread bacteria in the kitchen area
Step 4. Spread the butter and seasoning on the turkey breast
Use your fingers to massage 1 tbsp. (15 grams) melted butter or pure olive oil on top and bottom of turkey skin. Next, sprinkle 1 tbsp. (20 grams) kosher salt and tsp. (1 gram) ground black pepper all over the turkey breast.
You can also sprinkle 2 tsp. (5 grams) your preferred dried herb, such as oregano, rosemary, or sage on turkey breast
Garlic and Lemon Variations:
Mix the rind of 1 lemon with 1 shallot, 2 cloves of garlic, 3 tbsp. (50 ml) olive oil, 1 tsp. (2 grams) dry thyme, 1 tsp. (5 grams) salt, and tsp. (1 gram) pepper powder. Next, apply this mixture to the turkey breast.
Method 2 of 3: Roasting Turkey Breast in the Oven
Step 1. Preheat the oven to 230 °C and adjust the rack
Move the rack to the lower third of the oven. You may need to move the middle rack to a higher level of the oven, or even remove it so that the turkey breast can fit into the oven.
- If you must remove the oven rack, keep it in a safe place until you are done baking.
- Preheating the oven to a higher temperature than usual can make the skin crispy.
Step 2. Lower the oven temperature to 180 °C and roast the turkey breast for 25-30 minutes for every kg of meat
Place the turkey breast on the roasting pan on the bottom rack. Leave the turkey breast uncovered when you roast it.
- Depending on the size, you may need a longer time to roast the turkey breast.
- If it gets too brown, cover the turkey breast with aluminum foil loosely.
Tip:
Roast turkey breast for 25-30 minutes for every kg of meat weight.
Step 3. Check that the turkey breast has reached 75°C
Plug a meat thermometer into the thickest part of the turkey breast. The turkey is fully cooked when it reaches a minimum temperature of 75°C.
If it hasn't reached 75°C, put the turkey back in the oven and bake for another 15 minutes before checking again
Step 4. Remove the turkey and let it rest for about 20 minutes
Place turkey on a cutting board and cover with aluminum foil. Next, let the turkey breast sit for a while to allow the juices to spread back into the meat.
You can make the sauce while waiting for the turkey to cool
Step 5. Slice the turkey breast and serve with your favorite side dish
Since it's easier to slice a turkey breast than a whole turkey, all you have to do is use a kitchen knife to slice the turkey back and forth along one side of the breastbone until it reaches the center. Next, slice off the other breast and serve with mashed potatoes, chickpeas, and stuffing.
Place the remaining turkey in an airtight container and store in the refrigerator for up to 4 days
Method 3 of 3: Slow Cooking Turkey Breast
Step 1. Place the turkey breast in a slow cooker
You can add chopped greens to the bottom of the slow cooker if you want to add extra flavor, or you can serve the turkey with the vegetables. After that, place the turkey breast on top.
If you just want to season the turkey and get some juice for the sauce, slice 1 or 2 onions and place in the bottom of the slow cooker
Tip:
For grilled vegetables, you can add 3 chopped potatoes and 6 or 7 chopped carrots to a slow cooker along with 1 chopped onion.
Step 2. Cook the turkey breast for 7-8 hours on the " Low " setting
Cover the slow cooker and do not open it while the turkey breast is cooking. If you open the lid, the temperature in the slow cooker will drop drastically. This increases the time it takes to cook the turkey.
If you want to cook the turkey on " High ", check the turkey after you have cooked it for 4 or 5 hours
Step 3. Remove the turkey breast when it reaches 75°C
If you feel that the turkey breast is cooked through, stick a meat thermometer into the thickest part of the meat. If it hasn't reached 75°C, cook the turkey breast again for about 15-20 minutes before checking again.
If you use boneless turkey breast, it will take slightly less time to cook than boneless turkey breast
Step 4. Roast the turkey breast in the roasting pan for about 5 minutes
If you want a crispy turkey skin, place the turkey breast on a baking sheet and place it about 8 inches below the broiler (the part of the roast that is in the oven). Roast the turkey breast until the skin is browned and crispy.
Skip this step if pale turkey skin isn't a problem for you
Step 5. Let the turkey rest for 20 minutes before you serve it
Cover the turkey breast loosely with a sheet of aluminum foil and let the turkey rest to allow the juices to spread back into the meat. After that, carefully slice the flesh with a sharp knife about 0.5 to 1.5 centimeters thick. Next, serve the turkey with the vegetables you cooked with the turkey breast.
Place the remaining turkey in an airtight container and store in the refrigerator for up to 4 days
Tips
- Try cooking several turkey breasts at once if you want to serve them to a large number of people, or to enjoy during the week. You don't need to adjust the cooking time.
- If you like roast turkey, place the seasoned turkey breast on the grill and cook for about 1 to 2 hours. You will get a delicious turkey with a smoked aroma.
