Roasting Turkey Breast in a Cast Iron Skillet – The Crispy, Juicy Way

Roasting a turkey breast in a cast iron skillet is a great alternative to roasting a whole turkey. It’s quick, easy, and results in incredibly moist, flavorful meat with crispy, golden brown skin. Cast iron is the perfect vessel for roasting turkey breasts for several reasons.

Why Choose Cast Iron for Roasting Turkey?

Cast iron skillets have several advantages when it comes to roasting turkey breasts:

• Even heating Cast iron heats slowly and evenly, which prevents hot spots that could lead to burning The turkey will cook uniformly throughout

• Heat retention: Once hot, cast iron retains heat very well. This allows the turkey breast to cook through gently while also crisping up the skin.

• Searing capabilities Cast iron can withstand very high heat This allows you to start roasting at a high temperature to sear the skin and lock in juices.

• Makes its own gravy: The seasoned surface of cast iron gives great fond development for making pan gravies and sauces.

• Easy transfer: Cast iron skillets have handles so you can easily move them in and out of the oven.

• Nice presentation: Serving the turkey right in the preheated cast iron skillet makes for a beautiful presentation.

Picking the Right Cast Iron Skillet Size

When selecting a cast iron skillet for roasting turkey breast, bigger is better. Choose a skillet that will accommodate the size of the breast with a little room around it. An average breast is 3-4 pounds, so a 10 or 12-inch skillet is ideal.

If cooking two smaller breasts, an 8 or 10-inch skillet will work. Just make sure there is space between the breasts for even cooking.

Seasoning and Preparing the Cast Iron Skillet

Before using any cast iron for cooking, it’s important to season it properly. This creates a natural non-stick surface.

To season a skillet for roasting turkey:

• Wash with mild soap and water. Dry thoroughly.
• Coat with a thin layer of oil or melted lard.
• Place upside down in a 350°F oven for 1 hour.
• Let cool and repeat the oiling and heating process 2-3 times.

The skillet should have a shiny black patina when fully seasoned.

To prepare for roasting, heat the seasoned cast iron skillet over medium heat. Melt a few tablespoons of butter or oil in it and use this to coat the entire inner surface. Heat until the fat starts to shimmer.

Trussing the Turkey Breast

Trussing brings the lobes of the breast together and compacts it into a tidy oval shape. This promotes even cooking.

To truss:

• Rinse turkey breast and pat very dry with paper towels.
• Cut about 2 feet of kitchen twine. Slide it under the breast and tie ends together to secure.
• Make sure lobes are tucked neatly to the center and truss tightly.
• Tuck wing tips under.

Roasted Turkey Breast Recipes

There are endless flavor possibilities when roasting turkey breast in cast iron. Here are some delicious recipe ideas:

Simple Herb-Butter Turkey Breast

Coat the prepared skillet with 2 tbsp olive oil. Place a 3 lb. trussed breast in skillet, skin-side down. Generously season with salt and pepper.

Roast at 450°F for 30 minutes. Flip breast over. Add 2 tbsp butter, rosemary, thyme and garlic to skillet. Baste turkey with melted herb butter.

Roast 30 mins more until 165°F internal temp. Rest 10 mins before slicing.

Brown Sugar Mustard Turkey Breast

Melt 2 tbsp butter in prepared skillet. Add trussed breast and scatter 1 tbsp brown sugar over it.

Roast at 425°F for 35 minutes skin-side up. Flip breast and brush with 2 tbsp mustard. Roast 30 mins more, basting twice with pan juices.

Crispy Bacon-Wrapped Turkey Breast

Wrap trussed breast in 3 strips of bacon. Melt 1 tbsp oil in skillet over medium heat. Add breast and cook for 5 minutes, turning to brown bacon on all sides.

Transfer to 425°F oven and roast about 40 mins until 165°F, basting with drippings.

Garlic Rosemary Turkey Breast

Combine 3 minced garlic cloves, 2 tbsp olive oil, 1 tbsp chopped rosemary and seasoning. Loosen skin from one 3 lb. breast and spread garlic mixture underneath.

Truss breast and place in 425°F preheated skillet, skin-side down. Roast 30 minutes.

Flip breast, add 1⁄4 cup chicken broth. Roast 30 mins more. Baste with pan juices and rest 10 mins before slicing.

Roasting Tips and Techniques

Follow these tips for moist, juicy roasted turkey breast with crispy browned skin:

• Pat the breast extremely dry before seasoning – this helps the skin crisp up.

• Roast at high heat (425-450°F) for the first half to sear and brown the skin.

• Flip and reduce heat to 375°F for remainder of cook time for gentle, even cooking.

• Baste every 15 minutes with drippings to keep meat from drying out.

• Allow roasted breast to rest at least 10 mins before slicing for juicier meat.

• Make a flavorful pan sauce from the fond leftover in the skillet after roasting.

The Benefits of Roasting Turkey Breast

Roasting a whole turkey breast has many advantages over roasting a whole turkey:

• Quick cooking time – Breasts roast in about 1 hour versus 4+ hours for a whole turkey

• More white meat – Breasts contain the leaner, lighter turkey meat with no leg or wing.

• Less waste – No carcass and backbone to discard like a whole turkey

• Lower cost – Turkey breasts cost significantly less per pound than a whole turkey

• Easy carving – Breasts slice neatly into perfect portions with no awkward whole bird carving

• Compact size – Fits better in small ovens and yields a manageable amount of leftovers

So next time you get the craving for turkey, try roasting up a juicy breast in cast iron! It’s so much easier than roasting a full bird.