Do You Cook Turkey Breast with Netting? A Complete Guide

Cooking a juicy, flavorful turkey breast can seem intimidating, but it’s easier than you think with the right techniques One question that often comes up is do you cook a turkey breast with the netting on or off? Here’s what you need to know

What is Netting and Why Do Turkey Breasts Come Wrapped in It?

Netting is a thin mesh that turkey breasts are often wrapped in when sold at the grocery store. The netting helps maintain the shape and hold the turkey breast together while cooking. It also prevents the breast from drying out.

Without the netting, the thinner end of the breast could overcook and dry out faster than the thicker end The netting ensures even cooking so you end up with a moist, tender breast from end to end.

Should You Cook a Turkey Breast with the Netting On or Off?

The short answer is: leave the netting on while cooking your turkey breast! Here’s why:

• Keeps the shape intact – The netting prevents the breast from falling apart or flattening out while cooking. This results in a plump, uniform shape.

• Prevents overcooking – As mentioned, the netting promotes even cooking so no part of the breast dries out.

• Improves browning – The netting lifts the turkey breast slightly off the pan. This allows air flow for better browning and crisping of the skin.

• Easier to handle – The netted breast holds its shape, making it easier to maneuver in the pan and transfer in and out of the oven.

• Contains juices – The netting seals in moisture released by the turkey as it cooks, This keeps the meat deliciously succulent,

So for best results, keep that netting in place while roasting or baking your turkey breast!

Turkey Breast Cooking Methods with Netting

There are a few different ways you can cook a bone-in or boneless turkey breast while leaving the netting on:

Oven Roasting

Roasting is a classic technique that produces incredibly juicy, flavorful turkey breast. Place the netted breast on a rack in a roasting pan to promote air circulation. Roast at 400°F for about 1 hour 15 minutes until the internal temperature reaches 165°F. The netting allows for even browning while keeping the meat tender and moist.

Pan Searing

For delicious crispy skin, try searing the netted breast in an oven-safe skillet on the stovetop before finishing in the oven. Cook skin-side down over medium-high heat for 2-3 minutes until browned. Flip and repeat on the second side. Transfer to a 375°F oven to finish cooking through, about 25-30 minutes more.

Grilling

You can absolutely grill a turkey breast while leaving the netting on. This imparts delicious smoky flavor. Use a two-zone fire with higher heat on one side to sear. Grill over direct heat just until grill marks appear. Move to indirect heat, close the lid, and grill until the internal temperature reaches 165°F, 60-75 minutes.

Sous Vide

For exceptionally tender and juicy turkey breast, cook sous vide with the netting on. Seal the breast in a bag then cook at 145°F for 2-4 hours depending on thickness. Finish by searing the exterior of the netted breast in a hot skillet or on the grill.

How to Crisp the Skin with Netting On

Since the netting can make the skin less crispy, take a couple extra steps to help it get nice and browned:

• Dry brine – A salt rub a day ahead draws out moisture for crisper skin. Pat dry before cooking.

• Start high then lower heat – Begin roasting at a high temp (425°F) to jump start browning then lower to 350°F to finish.

• Brush with oil – Coat the netted skin with oil before cooking to promote browning.

• Finish under broiler – At the end of cooking, pop under a hot broiler 2-3 minutes to crisp the skin. Keep a close eye to avoid burning.

Removing the Netting and Carving

Be sure to let the cooked turkey breast rest about 15 minutes before removing the netting. This allows juices to redistribute so they don’t spill out everywhere when you slice.

Carefully snip and remove the netting, then slice the breast across the grain into thick slices. For a dramatic presentation, you can leave the netting on when serving and let guests remove it themselves.

Cooking Without Netting

While highly recommended, it is possible to cook a turkey breast without the netting if needed. Follow these tips:

• Truss breast with kitchen twine to maintain shape. Make sure twine is oven-safe if roasting.

• Fold thin end under to match thickness of thicker end.

• Monitor closely and remove from oven as soon as internal temp hits 165°F to prevent overcooking.

• Let rest 30 minutes before carving to allow juices to redistribute.

• Slice across the grain for tender meat.

Let the Netting Do Its Job

Cooking turkey breast while leaving the protective netting on helps ensure you get the very best results. The netting means you don’t have to stress about uneven cooking or drying out. Just relax and let the netting work its magic keeping your turkey breast perfectly juicy and delicious. What an easy holiday dinner hack!