As a longtime fan of Corky’s barbecue I was excited to try their famous pre-cooked turkey breast. Their boneless turkey breast is perfectly seasoned and incredibly juicy when prepared properly. In this article I’ll walk through my tips for thawing, cooking, and serving Corky’s turkey breast so you can enjoy moist, flavorful results every time.
Thawing Corky’s Turkey Breast
Since Corky’s turkey breast comes frozen, you’ll need to thaw it out first. I recommend using one of these safe thawing methods:
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Refrigerator thawing Place the frozen turkey breast on a plate or in a pan and thaw in the fridge for 24-48 hours This gradual thawing is ideal for food safety
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Cold water thawing Submerge the frozen turkey in a sink of cold water, changing water every 30 minutes. Figure about 30 minutes thaw time per pound.
Once thawed, pat the turkey dry with paper towels and let it sit at room temperature for 30 minutes before seasoning and cooking.
Preparing and Seasoning
Corky’s turkey breast comes pre-brined and seasoned, but I like to add a little olive oil and herb rub for extra flavor. Gently loosen the skin and slide herb butter underneath. Or massage the skin with fresh rosemary, thyme, and garlic. Lightly salt the skin.
Oven Roasting Method
I find roasting in the oven is the easiest and most reliable way to cook Corky’s turkey breast:
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Preheat oven to 350°F.
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Place turkey skin-side up on a rack in a roasting pan. Add 1 cup broth or water to pan bottom.
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Roast for approximately 90 minutes until internal temperature reaches 165°F.
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Let rest 10-15 minutes before slicing.
The key is slow roasting at a moderate temp and checking the temperature to avoid overcooking. Basting every 30 minutes with pan drippings or broth keeps it super moist.
Grilling Tips
You can also grill Corky’s turkey breast over indirect heat:
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Prepare grill for medium heat, 350°F. Use a 2-zone fire.
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Place turkey skin-side up on cooler side of grill, with a drip pan underneath.
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Grill with lid closed for about 90 minutes, until 165°F internal temp.
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Let rest 10-15 minutes before serving.
The indirect heat prevents drying out while infusing delicious smoky flavor. Use a meat thermometer to ensure doneness.
Handling and Serving Leftovers
Once cooked, leftover Corky’s turkey breast will keep refrigerated for 3-4 days. Here are some serving ideas:
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Sliced turkey on sandwiches with cranberry sauce and stuffing
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Diced turkey in salads, soups, and casseroles
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Shredded turkey for enchiladas, nachos, tacos
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Hot turkey open-faced sandwich with gravy
When reheating, cook to 165°F. Slice against the grain for tenderest texture.
Troubleshooting Cooking Issues
If your turkey breast comes out too dry, it’s likely due to overcooking. Always rely on a meat thermometer for accuracy. Tent with foil if browning too quickly.
Undercooked turkey can be unsafe, so cook to a minimum internal temp of 165°F. Check temperature in thickest part.
Tips for Best Results
Follow these tips for flawlessly cooked Corky’s turkey breast:
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Completely thaw turkey before cooking
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Apply a light herb rub under and on the skin
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Roast at 350°F until 165°F internal temperature
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Baste every 30 minutes during roasting
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Allow turkey to rest before slicing
With proper thawing and cooking, Corky’s famous seasoned turkey breast results in tender, juicy meat with incredible flavor. It’s delicious straight-up or in all kinds of recipes. I hope these pointers help you achieve perfect results!
Re: Corky’s Turkey Breast…
If you are talking about the 4.25 lb turkey breast QVC shows online right now there are answers in the Q&A section. It said it was stated during on air presentation to thaw in the refrigerator 48 hrs before cooking. Cook time is 90 mins in 350° oven. I would double wrap in foil to keep it moist.
I have never bought one so I have no idea other then the answers I found on the product page.
Simple Oven Roasted Turkey Breast
FAQ
How do you cook the turkey so that the breast doesn’t dry out?
The light, tender breast meat is prone to overcooking, while dark meat portions of the bird needs extra time. A simple solution is to flip the bird over and roast the turkey upside down. This technique protects the white meat from drying out, and cooks the thigh meat faster.
Is it better to cook a turkey breast at 325 or 350?
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Moist results:A lower temperature allows for slower cooking, which helps retain moisture in the turkey breast.
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Even cooking:The lower heat ensures the turkey cooks evenly throughout, preventing overcooked parts.
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Good for large breasts:If you are cooking a large turkey breast, 325°F is especially recommended to prevent the outside from burning before the inside is fully cooked.