How to Buy Turkey Breast
Bone-In or Boneless Turkey Breast?We’re partial to bone-in turkey breast because it yields more flavorful, juicier meat. Bone-in turkey breasts tend to be larger and can be sold as a half breast or a full breast (two halves joined at the bone). Boneless turkey breasts typically feature just one breast. You can use boneless in this recipe if you want (we’d still recommend skin-on), but you’ll likely need to decrease the cooking time to accommodate for its smaller size.
How Much Turkey Breast Per Person?As a rule of thumb, plan to purchase 1 ½ pounds of turkey per person with leftovers or 1 pound of turkey per person without leftovers. This recipe calls for a 3-pound turkey breast, which will easily feed two to three adults, although you can scale it up or down as needed. For more, check out our handy turkey serving size chart.
How Long to Roast a Turkey BreastIn general, you’ll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C). To temp the turkey, insert an instant-read meat thermometer into the thickest part of the breast, not touching the bone. Be sure to allow the turkey to rest for 10-15 minutes before serving so the juices have to settle into the meat.
How to Use Leftover Roasted Turkey BreastIf you do end up with leftovers, there are countless ways to repurpose roasted turkey breast. Add it to casseroles like this Easy Turkey Tetrazzini or sandwiches like this Thanksgiving Sandwich. Browse our entire collection of leftover turkey recipes.
Allrecipes Community Tips and Praise“So much easier than cooking the whole bird, and not a scrap was leftover,” says reviewer Peter Downing.“The gravy was especially good — I did use all the drippings instead of just a tablespoon and that was a good thing as my family finished it all!” says reviewer tmtorby.“I also roasted it over some veggies: an onion, celery and parsnips. Everything including the gravy was delicious!” says reviewer msteingold.Editorial contributions by Melanie Fincher
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