Looking for a delicious and convenient way to cook a turkey breast for your holiday meal? Look no further than this guide, combining insights from Kathleen Flinn’s “Roast Turkey Breast with No-Fuss Gravy” and insights from the Seasoned Advice community
Why Choose This Method?
- Quick and Easy: This method is much faster than roasting a whole turkey, making it ideal for busy schedules.
- Foolproof: Kathleen Flinn, a seasoned cook and teacher, shares her tried-and-true method for perfect results.
- Flavorful: The recipe includes vegetables and herbs that add depth of flavor to the turkey and the gravy.
- No-Fuss Gravy: The recipe includes a simple yet flavorful gravy made from the pan drippings.
- Versatile: You can customize the recipe with different seasonings and vegetables to suit your taste.
Key Tips and Techniques
- Turn the breast halfway through cooking: This ensures even cooking and prevents the underside from drying out.
- Use a simple roasting pan: A 9×12 Pyrex dish works perfectly.
- Let the butter soften: This makes it easier to spread on the turkey skin.
- Add vegetables for extra flavor: Mushrooms, squash, and apples are great additions.
- Don’t worry about a special roasting pan: A simple Pyrex dish will do the trick.
- Rest the turkey before carving: This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Recipe Overview
Ingredients:
- 1 5-7 pound bone-in turkey breast
- 2 tablespoons softened butter
- 1 tablespoon sage or poultry seasoning
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
- 2 medium onions, peeled and quartered
- 1 large carrot, cut into two-inch pieces
- 1 celery stalk, chopped in half
- 1 apple, cored and quartered (optional)
- 2 bay leaves
- 1/2 cup turkey stock
- 2 teaspoons butter
- 1 1/2 tablespoons flour
- 3 cups turkey stock
Instructions:
- Preheat oven to 350°F (180°C).
- Pat the turkey breast dry with paper towels.
- Season the turkey with salt, pepper, and sage or poultry seasoning.
- Spread the softened butter over the turkey skin.
- Arrange the vegetables, bay leaves, and apple (if using) in the bottom of a small roasting pan.
- Add 1/2 cup of turkey stock to the pan.
- Place the turkey breast on top of the vegetables.
- Roast for one hour.
- Carefully turn the breast over.
- Roast for another 30 minutes.
- Reduce heat to 325°F.
- Turn over and cook for 30 more minutes or until an instant-read meat thermometer reads at least 158°F (69°C).
- Remove from roasting pan to a cutting board or platter.
- Cover loosely with aluminum foil and rest for at least 20 minutes.
- To make the gravy, pour off the juices from the pan into a bowl.
- Add 2 tablespoons of butter to the pan and heat over medium-high heat.
- Sprinkle in 1 1/2 tablespoons of flour and cook for 2 minutes.
- Add 2-3 cups of turkey stock and reserved pan juices and stir until thickened.
- Strain the gravy through a sieve or colander to remove the vegetables.
- Return to the pan and cook over low heat until slightly reduced and to desired thickness.
Can I Roast a Turkey in a Glass Pan?
While the recipe above recommends a simple roasting pan, many home cooks wonder if they can use a glass pan instead. According to the Seasoned Advice community, glass pans are generally safe for roasting, but there are a few things to keep in mind:
- Cleanliness: Glass pans can be more difficult to clean than metal pans, especially if there are stubborn food residues.
- Durability: Glass pans are more prone to cracking or shattering than metal pans, especially if exposed to sudden temperature changes.
- Heat Distribution: Glass pans may not distribute heat as evenly as metal pans, which could lead to uneven cooking.
If you choose to use a glass pan, be sure to line it with aluminum foil for easier cleanup and to prevent sticking. You may also want to lower the oven temperature by 50°F (10°C) and monitor the turkey closely to ensure it cooks evenly.
Roasting a turkey breast is a simple and delicious way to enjoy a classic holiday meal. By following these tips and techniques, you can achieve perfect results every time. And if you’re wondering whether to use a glass pan, weigh the pros and cons and make an informed decision based on your preferences and cooking experience.
Roasting Pan Alternatives
The best roasting pan substitutes are a minimum of 9-by-13 inches. Additionally, it ought to have elevated sides that are high enough to catch every drop of juice that the meat releases while cooking.
Pans that should be big enough to accommodate a large turkey or roast include:
- Cake Pan: A 9-by-13-inch pan works well, but for a full-sized turkey, you’ll need something a little bigger.
- Use a casserole dish that is the same size as a cake pan. Make sure ceramic dishes can sustain the temperature required by your recipe; the maximum temperature is typically marked on the bottom.
- Broiler Pan: The standard design includes a rack to catch drips but lacks the elevated sides of a roasting pan. These can be bought separately or are frequently included with ovens.
- Foil Roasting Pan: Found in most grocery stores, these pans are meant for one-time use. The biggest drawback is that theyre flimsy. To make it safe to move the meat in and out of the oven, place it on a sturdy baking sheet.
If youre roasting a small cut of meat, like a chicken or pork loin, the options include:
- Cookie Sheet: Ensure it has raised sides to catch drippings.
- Cast iron and stainless steel skillets are excellent options for oven safety. Pans with non-stick surfaces or handles that melt in the oven should not be used.
What Is a Roasting Pan?
A roasting pan is a large oven-safe pan with a rack that fits inside. It is often constructed of heavy-duty aluminum or stainless steel and can support the weight of large roasts and whole chickens. The pan underneath collects the meat drippings and provides a surface to roast vegetables. The rack keeps the meat off the pan’s bottom, promoting airflow for even cooking.
If you roast meat regularly, owning a roasting pan makes a lot of sense. Theyre not particularly expensive and can be found second-hand. But for anyone who doesn’t often cook big meat meals, a special roasting pan big enough for a turkey might take up more storage space than it’s worth. If you’re in the latter category, improvise a pan and rack arrangement using items you already own in the kitchen.
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Cooking & Kitchen Tips : How to Use a Turkey Roasting Pan
FAQ
Can you cook a turkey in a glass Pyrex dish?
Can you use a glass baking dish instead of a roasting pan?
Can you roast in a glass pan?
Can you roast a Turkey in a glass Pan?
If you decide to roast a turkey in a glass pan, here are a few tips to help you get the best results: 1. Preheat the oven to 350 degrees Fahrenheit. 2. Rinse the turkey inside and out and pat it dry with paper towels. 3. Season the turkey with salt, pepper, and any other desired seasonings. 4. Place the turkey in a glass roasting pan.
Should a roasting pan fit a Turkey?
You’re roasting pan should comfortably fit the bird you plan to roast. That means if you’re cooking just a split breast or a chicken, you’ll want a smaller pan. If you’re making a gigantic turkey for a crowd, you’ll want a larger pan. Whatever you’re roasting should fit in the pan without touching its sides.
Do you need a roasting rack to cook a Turkey?
However, you can also try using a Dutch oven, skillet, or baking dish. You don’t need a roasting rack, but it helps to keep your turkey raised. It might come out a little stewed otherwise. You can use a wire cooling rack if you have one.
How to cook a Turkey in a pan?
When cooking a turkey in a pan, it is important to place a rack or trivet under the turkey to prevent it from sitting in its own juices. This will help to keep the turkey from becoming soggy and will also help to prevent the bottom of the pan from burning.