Mastering the Perfectly Cooked Split Turkey Breast

A beautifully roasted split turkey breast makes for an elegant flavored-packed entree to feed a smaller gathering. Avoid dry, overcooked meat with the proper roasting times and temperatures for these manageable turkey breast halves.

Below we’ll cover everything you need to know to cook split turkey breasts to juicy tender perfection including

• What exactly split turkey breasts are
• Ideal size, cook times and oven temp
• Thawing and preparing the breast
• Seasoning and flavor ideas
• Basting tips for moisture
• How to test for doneness
• Resting, carving and serving suggestions
• Storing leftovers safely

Follow this complete roasting guide for spectacularly delicious split turkey breast every time.

What Are Split Turkey Breasts?

Split turkey breasts are one half of a whole turkey breast that has been cut in two, leaving the breastbone still attached. This makes them easier to season and cook than a whole breast.

Common sizes range from 2.5 to 5 pounds, feeding 4 to 8 people. They roast more quickly than a full turkey and give you just the tender breast meat.

Oven Roasting Times and Temps

To yield juicy, properly cooked meat, follow these general roasting guidelines:

• 2 to 3 lbs: 60 to 90 minutes at 350°F
• 3 to 4 lbs: 90 minutes to 2 hours at 350°F
• 4 to 5 lbs: 2 to 2.5 hours at 350°F

Always rely on an instant-read thermometer to confirm the thickest area reaches 165°F. Let rest at least 15 minutes before slicing into the cooked breast.

Thawing and Preparing Split Turkey Breasts

• Thaw frozen breast 1-2 days in the fridge before roasting.
• Rinse under cold water and pat completely dry.
• Loosen skin gently from the meat and rub seasoning underneath.
• Coat outside of skin with oil or butter and season well.

Seasoning and Flavoring Ideas

In addition to salt and pepper, boost flavor with:

• Herbs: rosemary, thyme, sage, parsley
• Spices: garlic powder, paprika, curry, cumin
• Citrus: lemon, lime, orange zest
• Aromatics: onion, garlic, shallots
• Sauces: pesto, chimichurri, teriyaki

Basting for Moistness

Baste the turkey breast every 30 minutes while roasting by brushing with:

• Melted butter or olive oil
• Chicken or turkey stock
• Herb-infused oil
• Wine, fruit juice or vinegar

Basting prevents the lean breast meat from drying out.

Testing Turkey Breast Doneness

Check for these signs your split turkey breast is fully cooked:

• Meat thermometer inserted in thickest part reads 165°F
• Juices run clear when pierced with tip of knife
• Meat near bone may be slightly pink
• Firm to the touch, not squishy or overly jiggly

Letting It Rest

Once it reaches the proper internal temp, remove turkey from the oven and tent loosely with foil. Letting it rest for 15-20 minutes allows juices to reabsorb back into the meat.

Carving and Serving the Turkey

To serve, carefully slice the rested turkey breast across the grain into thin slices. Spoon any pan juices over the top.

Delicious ways to serve your roasted split turkey breast include:

• Turkey sandwiches with cranberry sauce
• Turkey tacos or nachos with fixings
• Over a fresh salad or roasted veggies
• In wraps, pitas or flatbreads
• With mashed potatoes and gravy

Storing and Reheating Leftovers

Properly stored leftovers will last 3-4 days refrigerated. Slice and freeze turkey for longer storage. Reheat fully to 165°F.

With these handy roasting tips and charts, you can master cooking juicy, flavorful split turkey breasts for any occasion. Monitor temperature closely and baste frequently for the best results. In no time, you’ll be impressing guests with tender, succulent turkey breast roasts.