How Long Do You Cook Turkey Breast

Turkey breast can be cooked in an oven, a slow cooker, deep fried, smoked or grilled. The cooking time depends on the size and mode of cooking. In an oven, turkey breast takes about forty minutes to an hour to cook, till an internal temperature of 160°F is reached. Deep frying turkey breast should take three to five minutes for each pound.

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Another method to cook turkey breast is to grill it on the barbeque. Grilling takes about twenty to twenty five minutes. Before grilling flatten the turkey breast by splitting the breast bone. Cooking it in a slow cooker might take a few hours, but the resulting meat is moist and flavourful, and falls off the bone. Cooking turkey in a smoker also takes up to five or more hours, depending on the size of the turkey breast.

Turkey breast is dry and lacks flavour so make sure you season well before you cook. Mix butter or margarine and herbs of your choice to make the marinade. Spread this mixture under the skin and all over the other side of the breast. Wrap the turkey breast in foil and put on a baking sheet. Bake for 30-40 minutes as required.

Another method of cooking turkey breast is by stuffing it and baking it in the oven. The stuffing includes sautéed onion, celery, mushrooms, and herbs of your choice. You can also add a soft cheese to the stuffing mix. As the meat cooks, the cheese will melt and make it more moist. Season the turkey breast on both sides with salt, black pepper, onion and garlic powder and place it in the oven.

Heat the oven to 325°F, and place the turkey breast for one and a half hours till cooked. If required use a meat thermometer to measure the doneness of the meat. The temperature should read 170°F in the thickest part of the meat.

Serve turkey breast with gravy. To make the gravy, add onions and minced garlic in a pan and brown. Now, add chicken broth, bay leaf and any brown bits of turkey left in the baking pan, and boil. To thicken the gravy add a mix of flour and water, and boil some more. Add salt, pepper, and a few sprigs of thyme and rosemary to flavour the gravy. Serve with turkey breast.

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