Cooking a juicy moist turkey breast that also has crisp golden skin can be a challenge for many home cooks. One of the most common questions when roasting a turkey breast is whether you should cover it during cooking or leave it uncovered. So should you cover your turkey breast when baking and if so, when? Here’s a comprehensive guide to achieving the perfect roast turkey breast.
Why Covering a Turkey Breast Matters
Covering a turkey breast while it bakes serves an important purpose – it helps retain moisture and prevents the delicate breast meat from drying out. Turkey breast in particular tends to dry out faster than other cuts like thighs and legs.
Without a cover, the turkey breast is exposed directly to the dry heat of the oven, which causes moisture to evaporate from the meat. Covering the breast provides some insulation and traps steam, keeping the meat nice and juicy.
So the short answer is yes, you generally want to cover turkey breast for most of the roasting time. But there are a few techniques to know.
Tips for Covering Turkey Breast
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Loosely cover the turkey breast with aluminum foil, not pressed tightly against the skin Tight foil can make the skin soggy.
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For the most insulation, tent the foil above the breast without touching it.
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Add broth, wine or water to the roasting pan to create steam.
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Baste the turkey under the cover every 45 mins if possible. Lifting briefly adds moisture.
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Make sure to uncover the turkey breast for the last 30-45 minutes to crisp the skin.
How Long to Cover Turkey Breast When Baking
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Cover the turkey breast for the first 2/3 of the total roast time. For a 3 lb breast, about 1 hour 15 minutes at 350°F.
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Uncover for the last 1/3 of roasting time, about 30-45 minutes for a 3 lb breast.
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For larger breasts or lower oven temps, extend covered time as needed.
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Uncover once the deepest part of breast reaches 145°F. Continue roasting until 160°F for ideal doneness.
Preventing a Dry Turkey Breast
Follow these extra tips for incredibly moist, juicy results:
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Brine the breast in a saltwater solution before roasting. This seasons and helps retain moisture.
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Loosen the skin and rub butter or oil underneath. Basting from the inside out.
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Roast at 325°F instead of 350°F to limit moisture loss. Crisp the skin at the end at a higher temp.
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Use a meat thermometer for the most accurate doneness. Cook to 160°F, then let rest so juices redistribute.
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Place breast on a wire rack over a roasting pan with broth, wine or water added. Steam keeps it moist.
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Tent foil over breast, don’t wrap tightly. Tenting maintains air flow.
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Once roasted, increase oven temp to 400°F and crisp the skin under the broiler for a few minutes. Watch closely to avoid burning.
Frequently Asked Questions
What’s better, cooking turkey breast covered or uncovered?
Covering the turkey breast is highly recommended, especially for the majority of the roasting time. This helps prevent drying out. Uncover toward the end for crispy skin.
Should you wrap foil tightly around turkey breast when cooking?
No, tightly wrapping traps moisture and leads to soggy skin. Loosely tent foil over the breast instead, or use a lid if roasting in a covered pan.
What temperature is best for roasting turkey breast?
325°F is ideal, ensuring moist meat while cooking fully. For crispier skin, uncover and increase temp to 400°F at the end. Monitor closely to avoid over-browning.
How long per pound should I roast a turkey breast?
Figure around 15-20 minutes per pound at 325°F for bone-in turkey breast. For a 3 lb breast, roast 45-60 minutes covered, then 30 mins uncovered.
Is it necessary to add liquid to the roasting pan?
Yes, adding broth, wine or water creates steam which keeps the turkey breast moist as it cooks. Replace liquids as needed during roasting.
Can I baste my turkey breast if it’s covered in foil?
You can quickly lift the foil to baste the breast then re-cover. But constant basting isn’t needed if steam is present under the foil cover.
Achieving Juicy, Tender and Crispy Turkey Breast
Following the tips above for covering your turkey breast during the majority of roasting, and then uncovering toward the end, will help you achieve the perfect texture. Moist, succulent meat with crispy, golden brown skin.
Be sure to use a meat thermometer for the most accurate results. Rest the roasted breast before carving so the juices redistribute. Find a simple roasted turkey breast recipe and you’ll have a delicious entree for Thanksgiving or any special meal.
Season the Turkey Inside, Outside, and Under the Skin
No matter what herbs and spices you decide to use, the best way to get tasty turkey is to generously season it everywhere possible. A 20-pound turkey is a lot of meat—a teaspoon of salt and pepper sprinkled over the top is not going to do it.
Generously rub salt and pepper inside the cavity, along with whatever other herbs and spices youre using.
You can also push seasoned butter or olive oil under the skin of the breast and around the thighs. You can use your fingers, or push a thin silicone spatula under the skin to separate it from the meat. This not only flavors the turkey but also helps keep it moist and juicy.
Lastly, rub the outside skin of the turkey with butter or oil, and season with salt and pepper. This triple application of flavor will mean an end to bland birds.
Keep the Wings Tucked, Legs Tied, Breasts Covered
A properly prepped turkey will go a long way to ensure a successful roasting and a very attractive bird. These 3 steps are fast and easy but make a huge difference.
- Pull the wing tips forward and tuck them under the breasts so they dont burn. This also keeps the turkey sitting nice and straight.
- After seasoning, tie the legs together with kitchen string or dental floss (plain, not minty fresh). This important step will ensure even cooking and a beautifully shaped turkey.
- Loosely cover the breasts with a piece of foil. This will help keep the turkey moist and prevent the breasts from getting too brown. Remove the foil for the last hour of roasting to brown the skin.