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boneless turkey breast

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Bought a skinless, boneless turkey breast. It's a little over 1lb. Any ideas on how to cook it?
I remember once having it grilled, but no bbq. Also no slow cooker

thanks!

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  1. I'd just give it a rub with a little olive oil, salt, pepper, minced garlic...and then from there, some choices include:
    Thanksgiving: minced sage, rosemary, thyme, maybe a little lemon zest
    Tex-mex: ancho chili powder, touch of cumin, oregano
    Middle eastern: Zaatar and lemon zest

    Let the seasonings marinate into the meat at least 2 hours- even overnight is better. Then just sear off all sides in an oven-safe skillet with a little olive oil, and pop into a hot oven (maybe 375' F) to cook through the center.

    Rest, carve, and serve right away, or cool down and slice leftovers for sandwiches (one of my favorites!)

    1. My favorite was is to slice it raw, pound out a little and coast with flour, egg, fresh breadcrumbs and the fry in a mixture of olive oil and butter until crispy. Serve with lemon wedges, salt and pepper.

      1. These 2 recipes that are chicken but work well with turkey breast....I usually marinate overnight but it is not absolutely necessary.

        Celia's Honey Chicken

        12 chicken drumsticks or thighs (I use chicken breasts or turkey breast)
        1/2 cup honey
        1/2 cup soy sauce

        Heat oven to 400 degrees. Place chicken/turkey in baking dish. Mix 1/2 cup of honey and 1/2 cup of soy sauce together in mixing bowl. Pour mixture over chicken/turkey, cover and cook in oven for an hour (time is approximate depending on what you are cooking...I would cook for 30 minutes and check temperature of turkey to see how much longer it needs.

        It is very simple but tasty. I sometimes throw in some minced garlic.

        Baked Apricot Chicken

        1 1/2 lbs. boneless skinless chicken breasts
        1/2 cup apricot jam
        2-3 tablespoons of lemon juice
        2 tablespoons soy sauce
        2 cloves of minced garlic
        2 tablespoons Dijon mustard
        1 tablespoon olive oil
        6 dried apricots, roughly chopped

        Preheat oven to 350. Put chicken in an oven-safe dish with sides.

        Mix all ingredients except dried apricots. Pour mixture over chicken breasts. Top with dried apricots (if I don't have these, I leave them out).

        Marinate chicken in refrigerator, covered, for up to 24 hours, or bake immediately for 20-25 minutes until it is cooked through.

        Again, time would need to be adjusted for larger amount of chicken or turkey. I would go by temperature as you are cooking.

        1. Slow roast....Turkey Club or BLT sandwiches...

          1. Boneless AND skinless? I wouldn't roast it without skin. It'll dry out too fast. Slice into medallions or cutlets and pan-sear.

            Cut it into bite-sized cubes and make turkey a la king: you'll make your sauce using roux, dairy, chicken stock, and vegetables, then put the raw cubes into that hot sauce and simmer for 5 minutes longer.

            Poach it in chicken stock and use it for sandwiches and salads.

            1. I was just looking for timing on cooking a boneless turkey breast and happened upon this. I use the rotisserie and it is amazing. I put the grill on high, let it preheat to 500 degrees, then put the rotisserie on with the breast. As it turns, I sprinkle spices on it very heavily. I just use whateve spice rub or cajun seasoning or whatever is in the pantry. Then I close the lid and let it sear for about 5 minutes, then turn it down to cook at 300-350-375 (our grill is a little difficult to keep at an even temp), and just let it go until it is cooked. My mouth is watering. I stuck a meat thermometer in it, mine is almost 3 lbs., so I think maybe an hour and a half might do it. I'm looking up time right now. Try this and you will never go back to conventional oven again with a turkey breast. It stays so moist, I think because the breast keeps going around and the juices don't escape. We have a Weber Genesis and a Weber rotisserie. It is also great for roasts of all kinds and also whole chickens.