should i get bone in or boneless turkey breast

To Bone or Not to Bone Choosing Between Bone-In and Boneless Turkey Breasts

The Thanksgiving turkey centerpiece sparks much debate, even before carving time arrives. One key point of contention for cooks is whether to choose a boneless turkey breast or keep it classic with bone-in. While both can make a delicious meal when properly prepared, the bones do make a difference. In this bone-in vs. boneless turkey breast showdown, we’ll compare the pros, cons, and cooking methods to help you decide: should you get bone-in or boneless?

First, let’s look at what defines these two cuts of turkey

Bone-in turkey breast – This contains the whole breast including bones, skin, and cartilage. The breastbone remains intact along with connected ribs.

Boneless turkey breast – This is just the breast meat after bones, skin, and cartilage have been removed. Only the lean turkey meat remains.

Size, Shape, and Structure

The bone-in breast has a more distinctive shape with the breastbone keeping it semi-flat and wide Removing this breastbone allows the boneless breast to be rolled and tied into a more uniform shape Boneless breast can therefore fit into cooking vessels more easily,

Bone-in is also substantially larger, given the bones account for one-third of its weight. A 6-lb bone-in breast may yield just a 4-lb boneless breast after trimming.

Cooking Time and Technique

That size difference directly correlates to cooking time. Bone-in breasts require about 20 minutes roasted per pound at 350°F. A 5-lb bone-in breast needs at least 1 hour 40 minutes total.

Boneless cooks much quicker at around 15 minutes per pound. A 3-lb boneless breast only bakes for 45 minutes total.

The bone conducts heat slower from outside to inside. This protects the inner meat from drying out. Boneless breast requires more temp monitoring and lower heat to prevent overcooking.

Flavor

Here is where bone-in pulls ahead again. Bones impart deeper, richer flavor as collagen melts out during cooking. Skin also adds flavor fat and crispiness.

While boneless breast can still be juicy and tender, its milder taste benefits from brining. You also miss out on the flavorful drippings from bone-in.

Moisture Retention

Bones act as a heat insulator, slowing cooking so the meat retains moisture better. Skin also seals in natural juices.

Boneless dries out more easily, especially if cooked past 150°F. A broth bath while roasting helps boneless stay tender.

Carving and Presentation

You must carve around the breastbone when serving bone-in breast. This gives you intact, thick slices.

No bones means uniform slices and easier serving with boneless. Yet presentation lacks the wow-factor.

Cost

Bone-in costs more per pound since you pay for that weight. But you net about the same amount of meat after trimming boneless.

Nutrition

Both are excellent lean protein options. You do lose some collagen, iron, and zinc with boneless. But calories are slightly lower without skin.

To maximize juiciness for both:

• Let rest at room temperature 30 minutes before roasting
• Use an instant read thermometer for doneness
• Allow to rest 10-15 minutes before slicing

The Bottom Line:
While boneless turkey breast has advantages like quicker cooking, easier slicing, and neater shape, you simply can’t beat classic bone-in for flavor, juiciness and natural presentation. The bone makes enough of a difference that bone-in gets my top recommendation, especially for holiday feasting. However, boneless turkey breast shines when you need a fast weeknight dinner for a smaller group or are grilling or smoking. As long as you brine or roast low-and-slow, boneless can still be quite succulent and satisfying. So consider your time constraints, guest list size, and cooking method as you choose between these two turkey breast cuts. With either bone-in or boneless, just take care not to overcook for a tender, mouthwatering homemade turkey dinner.

Frequently Asked Questions about Bone-In and Boneless Turkey Breasts:

1. How do you prevent a boneless turkey breast from drying out?

Season well and brine boneless breast overnight before roasting. Cook at a lower temperature, like 250°F to start. Roast in a broth bath in a covered dish to add moisture. Take care not to overcook past 150°F internal temperature.

1. Can I stuff a boneless turkey breast?

You can certainly add stuffing flavors by pounding the breast thin, layering stuffing mixture, then rolling and tying it. But true stuffing of the boneless breast is difficult without a cavity. Consider cooking stuffing on the side instead.

1. Does bone-in or boneless turkey cook faster?

Bone-in turkey breasts take substantially longer to cook due to the lower heat conductivity of the bones. Plan for 20 minutes per pound at 350°F. Boneless cooks much faster at around 15 minutes per pound.

1. How long does thawed turkey breast last in fridge?

Raw turkey breast can be refrigerated for 1-2 days after thawing before cooking. Cooked leftover turkey lasts 3-4 days refrigerated and 2-3 months frozen.

1. Is there a big price difference between bone-in and boneless?

Bone-in costs more per raw pound since the weight includes bones. But after trimming, the net meat from bone-in and boneless is typically similar. Go with bone-in for the best value per serving.

The Final Takeaway:

Choosing between bone-in and boneless turkey breast comes down to your specific needs and preferences like cooking time, number of servings, and flavor. For small gatherings, boneless provides faster roasting. But for the ultimate turkey taste and presentation, classic bone-in can’t be beat, especially come Thanksgiving and holidays. Brine and roast carefully for juicy, delicious results from either cut.