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How to Cook Turkey Breast

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I just bought a small piece of bone-in, skin-on turkey breast, about 2 lbs. I want to make it for dinner tonight. I found lots of stuffed turkey breast recipes. What other ways would you suggest? How do I make sure it doesn't dry out? Can I just roast it like chicken, along with veggies?

Thanks everyone.

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  1. I made a larger turkey breast (I think it was about 5 lbs) for my 5-person Thanksgiving. It was great! I used a fairly traditional recipe, stuffing a mixture of chopped fresh sage and rosemary under the skin with small cubes of butter, then made a gravy from the drippings and more sage.

    To make a long story short, yes, you can certainly roast it just like chicken. I like to roast skin-on bone-in chicken breasts this way, too. Cooking times are shorter, of course. I don't have the info with me, but if you know how to do chicken, this shouldn't be hard. Enjoy!

    1. I made a larger turkey breast (I think it was about 5 lbs) for my 5-person Thanksgiving. It was great! I used a fairly traditional recipe, stuffing a mixture of chopped fresh sage and rosemary under the skin with small cubes of butter, then made a gravy from the drippings and more sage.

      To make a long story short, yes, you can certainly roast it just like chicken. I like to roast skin-on bone-in chicken breasts this way, too. Cooking times are shorter, of course. I don't have the info with me, but if you know how to do chicken, this shouldn't be hard. Enjoy!

      1. When I roasted a turkey breast (same as yours, bone-in, skin-on), my butcher suggested that I tie some fat back across the breast for the first 3/4 of the roasting time, then remove it for the last 1/4, so the skin could brown. It worked perfectly and the fat back drippings contributed to a luscious pan gravy.

        1. For future reference, consider a slow-cooker (crockpot). Turkey breasts come out succulently braised that way on low (you can sear briefly on the stove top), with broth (including any deglazed fond from the searing pan) and vegetables.

          1. I am certain your bird is in the oven already but sometime try making a paste of olive oil, sea salt and paprika and coat the turkey or chicken.