While cooking turkey breast can be more convenient than cooking a whole turkey, many find that turkey breast can end up dry, tough, and lacking in flavor. There are ways, however, to cook turkey breast so that it is moist, tender and flavorful. When cooking turkey breast in a conventional oven, the temperature should be set to 325°F (about 163°C) and the cooking time will depend on the weight of the breast. For a flavorful turkey breast, make sure it is properly seasoned before cooking with seasonings that are either rubbed on or injected into the meat. Turkey breast should be cooked in a shallow baking pan to ensure even cooking.
When roasting, the cooking time for a turkey breast will vary depending on its shape, weight, and even freshness. While it’s crucial that the meat is thoroughly cooked, cooking it for too long can dry it out. In a conventional oven set to 325°F (about 163°C), a 2 to 3 pound (0.9 to 1.3 kg) turkey breast should be cooked for about one and a half to two hours; a 4 to 6 pound (1.8 to 2.7 kg) breast should be cooked from one and a half hours to two hours and 15 minutes; a 7 to 8 pound (3.1 to 3.6 kg) breast should be cooked from two hours and 15 minutes to three hours and 15 minutes. After cooking, use a meat thermometer to check for doneness; the thickest part of the turkey breast should have an internal temperature of at least 170°F (about 77°C).
No matter what method is used when cooking turkey breast, it needs to be properly seasoned. Start by seasoning both sides of the meat with salt and pepper. Stuffing a mixture of butter, poultry seasoning, garlic powder, and onion powder under the skin will give the meat a traditional flavor. Brining the meat before cooking will not only make the meat flavorful, but will also help it retains its moisture. A simple brine can be made by adding herbs, spices, and flavorings to either salt water or chicken stock.
Before cooking turkey breast in the oven, fill the bottom of the pan with some kind of liquid like white wine, chicken stock, or apple cider. This will help the breast stay moist. Stuffing a mixture of finally chopped carrots, celery, and onions to the breast cavity will add flavor to both the meat and the pan juices.
A tent of aluminum foil over the pan will keep the turkey breast from drying out. Remove the tent 20 minutes before the end of cooking, and baste the turkey breast with the pan juices. After cooking, let the turkey breast sit for 15 to 20 minutes before cutting.
