Should You Cook Turkey Breast Up or Down in a Roaster Oven?

Cooking a juicy and flavorful turkey breast can seem intimidating, but using an electric roaster oven makes the process easy and foolproof With an electric roaster, you don’t have to worry about oven space or basting the turkey to prevent it from drying out. The roaster does the work for you!

One question that often comes up is whether you should cook the turkey breast side up or side down in the roaster oven. Let’s take a look at the pros and cons of each method.

Cooking Turkey Breast Up

Cooking the turkey breast side up is the traditional method most home cooks are familiar with. Here are some of the benefits to cooking turkey breast up:

• It allows for even cooking and browning With the breast facing up, the hot air in the roaster oven circulates evenly around the turkey breast as it cooks This prevents any one area from overcooking or burning.

• It helps the breast stay moist. Having the breast on top prevents the delicate white meat from pressing down into the drippings and braising. The breast stays up in the hot dry heat, which is ideal for roasting poultry.

• It’s easier to monitor doneness. With the breast meat facing up, you can easily insert a meat thermometer to check the temperature. The breast should reach 165°F when finished.

• The skin gets crispy all over. Again, thanks to the dry circulating heat, the skin crisps up evenly whether you rub it with oil or not.

• It looks prettier on the platter! Presentation-wise, a golden browned turkey breast is lovely served breast-side up.

So as you can see, there are some excellent benefits to cooking your turkey breast upright in the roaster oven. It’s the standard for good reason!

Cooking Turkey Breast Down

While less common, some cooks do prefer to cook a turkey breast upside down. Here are some of the pros associated with this method:

• It helps the breast self-baste. With the breast resting in the drippings, it stays extra moist and soaks up flavor from the juices.

• The top browns faster. Flipping the breast over means the backbone side will face up towards the heating element and dry heat. This allows it to brown quicker.

• The breast may cook faster. Having the backbone side up exposes the thickest, densest part of the meat first. This can reduce the overall cooking time.

• It frees up the breast side for seasoning. With the breast side down in the drippings, you can heavily season or rub the skin without it falling off.

So cooking the breast upside down does provide some benefits, especially in terms of moisture and potential cooking time.

Which Is Better – Up or Down?

At the end of the day, both methods will result in a tasty turkey breast when using an electric roaster oven. However, the USDA recommends roasting bone-in, skin-on turkey breasts breast-side up for the entire cooking time.

This allows for even heat exposure, makes it easier to monitor doneness, and prevents overcooking. While searing or browning the backbone side down first can be beneficial, be sure to flip it over breast-side up for the majority of roasting.

Here are some tips for perfect turkey breast cooked up in a roaster oven:

• Brine the breast overnight before roasting for added moisture and flavor.

• Rub the skin with oil or butter and seasonings to help it get crispy and browned.

• Use an aluminum-free baking powder rub to really boost skin crispiness.

• Insert a meat thermometer to check temperature; cook to 165°F.

• Let rest for 15-20 minutes before slicing for juicy meat.

• Make gravy from the drippings for the perfect finish!

With a good brine and the right roasting tips, you can feel confident cooking your turkey breast right-side up in an electric roaster. While flipping it over halfway through can help promote browning, finishing up breast-side up is best for even cooking.

Step-By-Step Roast Turkey Breast (Up) Recipe

To cook a flavorful roast turkey breast in a roaster oven, follow these simple steps:

Prep (12 hours before):

• Rinse and pat dry breast
• Make brine and submerge breast
• Refrigerate 12 hours

Roast (2-3 hours):

• Remove breast from brine
• Pat very dry all over
• Loosen skin from meat
• Rub oil under and over skin
• Insert meat thermometer horizontally
• Add 1 cup water to roaster pot
• Place breast on rack over water breast-side up
• Roast uncovered at 350°F until 165°F

Rest (20 minutes):

• Transfer breast to cutting board
• Loosely tent with foil
• Allow to rest 20 minutes

Serve:

• Carve into slices
• Pour pan drippings into gravy
• Enjoy your deliciously juicy roast turkey breast!

The combination of an overnight brine and low-and-slow roasting breast-side up will give you the most succulent and flavorful results every time.

Common Questions

Should I put liquid in the roaster when cooking a turkey breast?

There’s no need for additional liquid. Any juices that render out of the turkey will collect in the bottom of the roaster and help prevent drying out. You can add 1 cup of water or broth if desired.

What temperature should I cook turkey breast to?

Cook until the thickest part of the breast reaches 165°F on a meat thermometer. The temperature will rise 5-10 degrees during resting time.

How long does it take to roast a turkey breast?

Turkey breasts vary in size, but estimate 18-24 minutes per pound at 350°F. A 5 lb breast takes 1.5 hours, 7 lbs takes 2 hours, etc.

How do I get the skin crispy?

Be sure skin is very dry before cooking. Rub with oil and seasonings. Cook at high temp (375°F) for the first 30 minutes. Finish cooking at lower temp.

Can I stuff a turkey breast?

Yes! Slice a pocket to fill with your favorite stuffing or cream cheese mixture. Cook to a minimum of 165°F.

Cooking up a juicy turkey roast has never been simpler than with an electric roaster oven. While some people may prefer cooking breast-side down, finishing up breast-side up allows for the most even cooking and crispy skin. Give this method a try for your next holiday meal or family dinner!