Cooking a flavorful and juicy boneless turkey breast may seem intimidating to some but it doesn’t have to be with the right seasoning techniques. Properly seasoning a boneless turkey breast helps ensure it turns out incredibly moist and bursting with flavor. Follow these simple tips for getting the most out of your boneless turkey breast.
Choose a Good Quality Turkey Breast
Start with a high-quality boneless, skin-on turkey breast. The skin helps keep the breast meat nice and moist as it cooks. Boneless breasts are very lean, so that skin is crucial for preventing dryness. Look for a breast that’s at least 2-3 pounds to feed a small gathering.
Prep the Turkey Breast
Before seasoning, be sure to remove the turkey breast from the packaging and pat it completely dry with paper towels. Make sure to dry under the skin as well. Any moisture on the skin will make it harder for the seasoning to stick.
Make a Flavorful Herb Rub
For maximum flavor, mix up an easy herb rub. Combine 1/4 cup softened butter minced garlic paprika, Italian seasoning, salt-free garlic and herb blend, salt, and pepper. This flavorful blend adds delicious flavor and helps keep the breast meat super moist.
Get Seasoning Under the Skin
Gently loosen the skin from the meat, taking care not to tear it. Get some of the herb butter rubbed right onto the breast meat under the skin This helps infuse the meat with awesome flavor.
Coat the Skin with the Rest of the Rub
Use the rest of the herb butter to thoroughly coat the outside of the skin. Rubbing seasoning all over the skin evenly helps create a flavorful, crispy exterior on the cooked turkey.
Add Aromatics to the Pan
For even more flavor, place some lemon slices or onion wedges in the bottom of the roasting pan. Lay the seasoned turkey breast on top. As the turkey cooks, the juices will mingle with the aromatics.
Don’t Forget to Baste
Basting helps keep the turkey breast moist and flavorful. Brush some melted butter or turkey drippings over the breast every 30 minutes while it roasts. For a glaze, you can also baste with a mixture of citrus juice, honey, and herbs.
Use an Instant-Read Thermometer
Don’t risk overcooking the breast. Turkey is safely cooked to 165°F. Track the temperature by inserting an instant-read thermometer into the thickest part without touching bone.
Allow the Turkey to Rest
After roasting, let the turkey breast rest for at least 15 minutes before slicing. This allows the juices to reabsorb for a juicy, tender result. Tenting it with foil helps keep it warm.
Make Flavorful Gravy
While the turkey rests, make a simple pan gravy. Cook aromatics like shallots in the drippings, then whisk in chicken broth, flour, and cream or milk for an easy, delicious gravy.
Sear for Extra Crispy Skin
For ultra crispy skin, sear the breast after roasting. Heat oil in a skillet over medium-high heat. Sear the roasted breast skin-side down for 2-3 minutes until nicely browned and crisped up.
Seasoning Tips for Maximum Flavor
- Choose a good quality skin-on breast
- Thoroughly dry the breast before seasoning
- Make a tasty herb butter rub
- Loosen the skin and get seasoning underneath
- Completely coat the skin with the rub
- Add aromatics to the roasting pan
- Remember to baste while cooking
- Use an instant-read thermometer
- Let the breast rest before slicing
- Make easy, delicious gravy from the drippings
- For crispy skin, sear the breast after roasting
With the right techniques, you can get a wonderfully juicy and flavorful boneless turkey breast every time. A flavorful herb rub adds lots of taste, while basting and proper cooking helps keep the meat incredibly moist and tender. Follow these simple seasoning tips for the most delicious boneless turkey breast yet. Enjoy this mouthwatering roast turkey anytime for a scrumptious home-cooked meal.
Common Questions about Seasoning Boneless Turkey Breast
Here are answers to some frequently asked questions about getting the most flavor out of boneless turkey breast:
What should you season your turkey with?
Go with salt, pepper, rosemary, thyme, sage or even spicy Cajun seasoning. Spread it all over – on top, underneath, between the body and wings/legs, under the skin and in the cavity.
How to get flavor into turkey breast?
A simple mixture of broth, butter, lemon, garlic, pepper and salt delivers moisture and flavor. If brining, don’t add salt to the injection mix since the turkey will get too salty.
Should turkey breast be covered or uncovered when roasting?
Cover for most of the cooking time to prevent drying out. Then uncover for the last 30 minutes so the skin gets crispy.
How do you season a boneless turkey breast?
Cover the entire breast in seasoning since it’s a lean meat requiring flavor. Get some seasoning under the skin too. Don’t overcook.
How long to cook boneless turkey breast?
Roast at 350°F for 45-60 minutes. Increase temperature to 375°F and cook 10 more minutes until 165°F internal temperature. Let rest 20+ minutes before slicing.
Is a boneless turkey breast easy to cook?
Yes, it’s much easier than wrestling a whole turkey into a pan! A simple marinade to use for basting adds lots of flavor. Side dishes can be easy too.
How do you cook a seasoned turkey breast?
Lightly coat the entire seasoned breast with melted butter. Place on a wire rack set on a rimmed baking sheet for even roasting.
Conclusion
With some simple preparation and seasoning techniques, it’s easy to make incredibly flavorful and juicy boneless turkey breast. Concentrate on keeping the meat moist, infusing flavor under the skin and coating the exterior, and allowing proper resting time. Follow these tips for your best turkey breast yet this holiday season.
Reader Success Stories
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Liz Kennedy “I couldnt find the roasting time for boneless turkey breast in any of my cookbooks, so this article was a lifesaver. Very informative; took me through the whole roasting process.”…” more
StepsMethod
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1 Buy it by the pound. Boneless turkey breast can be bought fresh or frozen by the pound. Turkey breasts are much larger than chicken breasts, so youll want to factor that in when you decide how much to buy. A serving size of turkey breast comes out to 1/4 to 1/2 pound per person. Since cooked turkey keeps well in the refrigerator, you may want to buy extra so youll have leftovers for sandwiches.
- If youre buying fresh turkey, look for tender pink breasts with no spots of discoloration. If youre buying fresh turkey that comes prepackaged, make sure to use or freeze it before the expiration date.
- Choose frozen turkey breast with no signs of freezer burn. Uncooked turkey breast can be kept in the freezer for up to nine months.[1]
- 2 Thaw it if its frozen. If you try to cook your turkey from a frozen state, it will take an incredibly long time. Using a refrigerator to thaw slowly is the recommended method. [2] The night or so before you plan to cook the turkey breast, place it in the refrigerator so it can slowly thaw. Youll need to allot 24 hours of thawing for every 4 to 5 pounds of weight.
- Leave frozen breast, still in its packaging, in the refrigerator for as long as necessary to thaw it out. Put the breast on a plate or tray to catch any juices that might drip out of the packaging as the meat thaws.
- If youre pressed for time, thaw the turkey in cold water bath. Submerge the still-wrapped turkey in a large bowl or sink of cold tap water. Replace the water every half hour with fresh cold tap water.Allot half an hour of thawing time per pound of weight using this method.
- Use a microwave for the fastest thawing alternative. Remove all packaging from the turkey breast. Place it on a microwave-safe dish to catch any juices. Use the power setting and cooking time recommended for thawing or defrosting meat in the user’s manual.
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- 3 Remove the packaging. Once the breast has thawed, remove any packaging it came in. Fresh or frozen turkey breast often comes wrapped in plastic netting, and you want to be sure to remove this before cooking the turkey. If your breast came rolled up like a roast, unroll it before cooking.
- 4 Consider marinating the turkey breast. While using a marinade isnt required, it results in tender, flavorful meat. Make your marinade at least an hour before you plan to cook the turkey. Choose any store-bought marinade to flavor your turkey, or make your own. Place the turkey in a large food storage container and pour the marinade over it. Use one-fourth cup of marinade into the container for every pound of turkey meat. Let it marinate for one to three hours before cooking.
- You can whip up a quick marinade by mixing 1/2 cup vinegar, 1/4 cup olive oil, 4 teaspoons minced garlic, 1 teaspoon pepper and 1/2 teaspoon salt for every four pounds of turkey.
- Be sure to place the meat back into the refrigerator for the duration of the marination.
- Because thawing at high temperatures (cold water bath and microwave) can encourage bacteria growth, it’s recommended that you cook fast-thawed meat immediately. Therefore, you must slow-thaw your turkey breast in the refrigerator if you plan to marinate it for a few hours before cooking.
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