How To Keep Your Turkey Breast From Drying Out This Thanksgiving

Turkey is the star of the Thanksgiving table. But let’s be honest – dried out turkey breast can ruin the whole holiday meal. With the white meat on the breast drying out much faster than the dark meat on the legs and wings, it often ends up dry and tasteless. Fortunately, with some simple tips and tricks, you can roast a turkey breast that is moist, juicy and delicious from edge to edge.

Why Turkey Breast Meat Dries Out

The breast meat on a turkey cooks faster than the legs and thighs for a few reasons:

• It is thinner and less insulated – The breast is much thinner than the leg and does not have as much fat skin or bone to insulate it. This means it heats up and cooks faster.

• White meat cooks faster – Turkey breast meat is considered white meat while the legs and thighs are dark meat. White meat tends to cook faster in general.

• Less circulation – The breast does not get as much blood circulation as the legs and wings, meaning it has less moisture overall.

Tips To Keep Turkey Breast Juicy

Follow these simple tips when roasting your turkey breast and you’ll be guaranteed a juicy, flavorful result:

1. Brine The Breast

Soaking the turkey breast in a saltwater brine solution helps infuse it with extra moisture and seasoning. Dissolve 1/2 cup salt in 4 cups water along with aromatics like thyme, rosemary, lemon and garlic. Submerge the breast for 2-6 hours before roasting. Rinse and pat dry before cooking.

2. Rub With Butter

Coating the skin with butter or oil helps keep the meat extra moist and promotes browning. Gently loosen the skin and rub the meat directly before roasting.

3. Roast At High Temp

Cook at 450°F for the first 30 minutes to crisp the skin, then drop to 325°F to finish cooking more gently. Use a meat thermometer to prevent overcooking.

4. Tent With Foil

Once browned, loosely tent foil over the breast to trap in steam and moisture as it finishes cooking.

5. Let It Rest

Letting the breast rest for 15-20 minutes before carving allows juices to redistribute so they don’t run out when sliced.

6. Add Aromatics

Put onions, carrots, herbs and lemon wedges in the bottom of the roasting pan. Their moisture and flavor will permeate the breast as it cooks.

7. Cook Stuffing Separately

Cooking stuffing in the cavity absorbs moisture from the breast. Cook it separately in a baking dish.

8. Elevate The Legs

If cooking a whole turkey, prop up the legs with crumpled foil to promote even cooking between breast and thighs.

9. Monitor Temperature

Use an instant read thermometer to test doneness instead of cooking time. Cook to 160°F for juicy meat.

10. Slice Against The Grain

Slicing across the grain of the meat makes it seem more tender and moist.

How To Roast A Juicy Turkey Breast

Follow this basic roasting method for a foolproof juicy turkey breast:

Ingredients:

• 3 lb bone-in, skin-on turkey breast
• Olive oil
• Salt and pepper
• Fresh herbs
• Aromatics like onion, lemon, garlic

Directions:

1. Rinse turkey and pat dry. Loosen the skin from the meat.
2. Make a saltwater brine (1/2 cup salt to 4 cups water). Add herbs, garlic, citrus, peppercorns. Soak breast 2-6 hours.
3. Rinse turkey and pat very dry. Rub skin with oil and season all over with salt and pepper.
4. Stuff fresh herbs, lemon and onion in the cavity. Tie legs together with kitchen string.
5. Roast at 450°F for 30 minutes until browned. Tent with foil, reduce temperature to 325°F.
6. Roast until thermometer inserted in thickest part reads 160°F, about 1 hour more.
7. Let rest 15 minutes before carving. Slice against the grain for tender meat.

Extra Juicy Flavor Variations

• Herb butter – Loosen skin and rub meat with a compound herb butter before roasting.
• Citrus – Stuff orange, lemon and lime wedges inside the cavity for extra moisture.
• Aromatic rub – Make a spice rub with garlic, rosemary, thyme and brown sugar to coat the skin.
• Bacon blanket – Drape bacon slices over the breast to baste it with fat as it cooks.